Lob­ster risotto

Friday - - Food Special -

Prep time: 10 mins Cook­ing time: 30 mins Serves 4 1 large lob­ster, about 500g-600g 4 tbsp olive oil 2 shal­lots, finely chopped 2 gar­lic cloves, finely chopped 350g Ar­bo­rio rice Large pinch of saf­fron, steeped in 200ml veg­etable stock 200ml fish stock Hand­ful pars­ley, chopped

1Plunge lob­ster into salted boil­ing wa­ter and cook for 7 to 8 mins. Drain lob­ster and re­move shell. Chop meat into bite-size pieces and set aside. Re­serve shell for gar­nish.

2In a medium-sized pan, heat olive oil over medium-high heat and sauté shal­lots for 2 to 3 mins. Add gar­lic and rice and stir well for about a minute.

3Add veg­etable stock with saf­fron. Stir to com­bine and bring to a boil, stir­ring ev­ery 90 sec­onds or so un­til rice ab­sorbs stock com­pletely. Lower heat to medium and start adding fish stock, a ladle­ful at a time, stir­ring con­tin­u­ously

4Keep cook­ing un­til rice is done, but still al dente. Add lob­ster meat and pars­ley and ad­just sea­son­ing. Serve im­me­di­ately, gar­nished with shell and lemon wedges.

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