Czas przygotowania
10 mins
Czas gotowania
45 mins
Liczba porcji
6
Składniki
Składniki
- 1 1/4 lbs cooked MSC certified lobster meat (approx.100 g / 4 oz per person)
- 4 cups fish stock
- 1 tbsp extra virgin olive oil
- 4 tbsp unsalted butter
- 1 small yellow onion, diced
- 1 ½ cups Arborio rice
- ½ cup Nobilo Sauvignon Blanc
- 6 strands of saffron
- ¼ cup of tomato paste
- Kosher salt and freshly cracked pepper to taste
- Freshly grated Parmesan cheese to taste
Wykonanie
Wykonanie
- In a saucepan bring the fish stock to a simmer. Let it reduce by about ½ cup then keep warm over low heat.
- In a small bowl soak the saffron in the white wine for at least 10 minutes.
- In a large deep pan over medium heat, melt the oil and 1 tbsp. of the butter until the butter foams. Add the onion, and cook until tender, about 5 minutes. Add the rice and stir until well coated with the onions and fat. Cook until the rice starts to look translucent and begins to pop, about 5 minutes. Add the wine and simmer, stirring constantly until completely evaporated. Swirl in the tomato paste.
- Add 1 cup of the warm fish stock, stirring until almost completely soaked into the rice. Continue the process one cup of stock at a time until the rice is just barely tender. Stir in the remaining butter.
- Fold in the cooked lobster and cover to heat through, 5 to 7 minutes.
- Adjust the seasoning with salt and pepper and add Parmesan to taste.
- Serve and garnish with a sprinkle of freshly grated Parmesan.