Whole Lobster Risotto Recipe
acquerello rice / pecorino / cognac / pink watercress
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lobster
If not already cooked, steam the lobster until fully cooked. Allow to cool, then shell and chop the meat into bite-sized pieces.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- 3
Toast the Rice
Add the Acquerello rice to the skillet and toast it for 2-3 minutes, stirring frequently until the rice is slightly translucent.
- 4
Deglaze with Cognac
Pour in the cognac and let it cook for about 1 minute, allowing the alcohol to evaporate.
- 5
Add Stock Gradually
Begin adding the warm chicken or seafood stock, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is al dente, about 18-20 minutes.
- 6
Finish the Risotto
Once the rice is cooked to your desired consistency, stir in the lobster meat, remaining butter, and grated pecorino cheese. Season with salt and black pepper to taste.
- 7
Garnish and Serve
Serve the risotto hot, garnished with fresh pink watercress on top.