COME FARE IL RISOTTO ALL’ASTICE

lobster

💰Cheaper: shrimp

Shrimp is more affordable and still provides a seafood flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a less expensive cheese alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a budget-friendly substitute.

white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

Bring 2 liters of water to a boil in a pot.

Add the frozen lobster to the boiling water and cook for 10 minutes.

While the lobster cooks, wash and roughly chop carrots, celery, and onion for the broth.

After 10 minutes, remove the lobster and add the chopped vegetables to the same water to make the broth, adding a handful of coarse salt.

Let the broth simmer for at least one hour.

After about 30 minutes, remove the lobster meat from the shell, saving the juices.

Chop the lobster meat into pieces and set aside.

In a new pot, add the lobster shells and juices, cover with water, and bring to a boil to make a lobster stock.

After the broth has simmered, strain it and keep it warm on low heat.

In a skillet, add a generous amount of extra virgin olive oil and the chopped onion; sauté until translucent.

Add the Carnaroli rice to the skillet and toast it until it becomes translucent.

Pour in the dry white wine and let it evaporate completely.

Start adding the warm lobster broth gradually, stirring frequently, until the rice is creamy and al dente, about 12-15 minutes.

Once the rice is nearly done, add a cold knob of butter to finish the risotto.

Serve the risotto topped with the chopped lobster meat and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens