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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 ...

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 process twice more — adding stock, stirring, and letting it reduce each time. The risotto should stay quite soupy. Check the seasoning.
When the rice is cooked through, fold in both cheeses, then nestle in the lobster tail halves and the prawns. Cover the pot and let everything rest for 5 minutes.
Serve immediately while it's still piping hot.

Enjoy!


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