A recipe for a slightly more exclusive version of risotto: close to the original but made with lobster stock. Gives an incredibly deep and luxurious taste!
6 servings
Ingredients
4 dl avori rice
1 red onion
1 l chicken broth
50 + 25 + 25 g butter
1 tbsp olive oil
Shell from 1 lobster
3 tablespoons of fennel
1 carrot
1 Banana shallot
1 celery stalk
2 cloves of garlic
4 tbsp tomato puree
4+2 cups white wine
4 dl water
Chopped chives
0.25-0.5 lemon to squeeze
2 cups grated parmesan cheese
Description:
- Fry the lobster shells in 50 g of butter and a little olive oil for five minutes.
- Add the fennel, carrot, 1 chopped celery stalk, garlic and a chopped shallot and fry gently for a few minutes.
- Add the tomato puree and fry for a few minutes.
- Pour in wine and water, bring to a boil and reduce. Strain when finished.
- Chop the red onion.
- Boil the chicken broth.
- Heat a pot with 25 g of butter and 1 tablespoon of olive oil. Add the chopped red onion and fry a little until soft.
- Add the rice and fry for a couple more minutes.
- Pour in 2 dl of wine and boil away.
- Pour in broth a little at a time. Start with the lobster stock, then take as much chicken broth as needed. Total cooking time about 20 minutes.
- Finally add the last butter and the parmesan cheese. Squeeze over lemon. Mix around and let rest for a while.
- Add the lobster meat last.
- Sprinkle over chopped chives.
Pairs with:
With this, you like to drink champagne or a dry white wine. If the side dish is beef, you can choose red.