Gourmet Seafood Risotto
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 lobsters (approx. 600 g each)
- 4 Tbsps olive oil
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 2 carrots (chopped)
- 1 Leek (chopped)
- 1 stick Celery (chopped)
- 2 cups dry white wine
- 1 bay leaf
- 1 shallot (finely chopped)
- 1.333 cups Risotto
- ¼ cup black Truffle (sliced)
- 1 ½ Tbsps butter
- Chives (to garnish)
Preparation steps
1.
Place 2-3 l water in a pot and bring to the boil. Place the lobster in the water head first and cook for around 12 minutes. Remove from the water, leave to cool then remove and chop the flesh. Chop up the carcasses and remove the innards.
2.
Fry the lobster carcasses in 1-2 tbsp hot oil for around 10 minutes and add the vegetables. Fry for a few minutes and then deglaze with the wine and around 500 ml water.
3.
Add the bay leaf and simmer for around 1 hour, stirring occasionally. Finally sieve and retain the resulting stock.
4.
Fry the shallot in 1 tbsp hot oil. Add the rice, fry for a few minutes and cover with some stock. Gradually add more stock allowing the rice to soak it up before you add more. Do this for around 20 minutes, until the rice is cooked al dente and the risotto is creamy.
5.
Fry the lobster flesh in the remaining oil and then stir into the risotto along with the truffles and butter. Season to taste with salt and ground black pepper and serve garnished with chives.
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