“Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them.”
(Canada)
Prep time
10 mins
Cooking Time
45 mins
Serves
6
Ingredients
70oz (2l) fish or lobster stock
7oz (200g) Arborio (risotto) rice
5 tablespoons extra virgin olive oil
1 yellow/brown onion, diced
25g diced celery
1 tablespoon crushed garlic
2.5oz (75g) diced red and yellow peppers
2.5oz (75g) shaved zucchini (peeled in long strips)
1.5oz (45g) diced fennel (save fronds for garnish)
1 cup (250ml) dry white wine
6 strands of saffron
3 tablespoons smoked sweet paprika
4oz (110g) tomato puree
6oz (175g) of cooked MSC certified lobster meat per person
Salt and pepper to taste
Zest and juice of a lemon
Freshly grated Parmigiano Reggiano cheese to taste (optional)
Method
- Bring the fish stock to a simmer in a medium-sized saucepan.
- Soak the strands of saffron in the white wine to infuse for at least 10 minutes.
- Preheat a medium-sized high-sided pot to medium and add the olive oil. Add onion, garlic, celery and fennel. Sweat them until tender (approximately 5-10 minutes). Then stir in the rice, thoroughly coating it.
- Cook the rice until it is no longer chalky-looking and begins to pop – about 5 minutes. Add the smoked paprika and coat the grains. Add the saffron-infused wine and simmer, stirring constantly until it has evaporated. Swirl in the tomato puree.
- Add a few ladles of stock and reduce heat slightly. Good things take time, and risotto is definitely one of those things. Continue to simmer, stir until almost dry. Continue adding ladles of hot stock and stir until almost tender (approximately 30-45
minutes).
- Taste and adjust seasoning to your liking, Fold in the courgette, diced peppers and wild lobster meat.
- Serve in shallow bowls and garnish with the fennel fronds, zest and juice of lemon and parmesan.
