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Lobster Risotto

Ingredients for 8 people 4 lobsters, split in half. 16 small prawns. 4 cuttlefish. 1kg Bomba rice. 50g Mascarpone cheese. 50g grated Parmesan cheese. 2.5 litres fish stock. 4 spring onions. 4 garlic cloves. 100ml dry white wine. salt. 100ml olive oil. Method Clean the lobster heads and use them to make the fish stock — you can find the recipe here . In a large pot with oil, fry the lobster tail halves and the big claws. Season with salt and set aside. In the same oil, fry the prawns, add salt, and transfer them to a plate. Finally, fry the cuttlefish cut into small dice. Season and set aside. Using the same pot with the remaining oil (add more if needed), fry the chopped garlic, then add the very finely chopped onion. Once the onion is soft, stir in the cuttlefish and the reserved claws. Add the rice and fry it for two or three minutes, then pour in the white wine and let it reduce. Now add 4 or 5 ladles of fish stock, stirring as it reduces. Repeat this ...

White Bread Rolls




For this bread dough, it works best if you use a stand mixer with a dough hook, though you can knead it by hand if you prefer.


Ingredients

  • 1/2 kg bread flour.
  • 320 gr water.
  • 1 teaspoon salt.
  • 10 gr fresh yeast.

Preparation

  1. Put all the ingredients into the mixer bowl and knead for 5 minutes on low speed, then another 5 minutes on high speed.
  2. Shape the dough into a ball and place it in a bowl brushed with olive oil. Cover with plastic wrap and let it rise for an hour and a half to two hours somewhere warm.
  3. Once the dough has doubled in size, turn it out onto a floured work surface and divide it into 8 pieces. Shape each piece into a ball.
  4. Wait 5 minutes. Flatten each ball, knead it again briefly, and shape your rolls. Cover with a cotton cloth and let them rest for half an hour.
  5. Heat your oven to 250°C. Make a slash across the top of each roll, place them on the hot baking tray, and pop them in the oven. Just before closing the door, with the bread already inside, toss a cup of water onto the bottom of the oven.
  6. After 5 minutes of baking, open the door briefly to let the steam escape, close it again, and turn the temperature down to 220°C. Bake for 25 to 30 minutes.
  7. When you take them out of the oven, let them cool on a wire rack away from any drafts.
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