RISOTTO CON CREMA DI ARAGOSTA BUONISSIMO

lobster

🥗Healthier: shrimp

💰Cheaper: crab

Shrimp is lower in calories while crab provides a similar texture.

lobster stock

🥗Healthier: vegetable broth

💰Cheaper: chicken stock

Vegetable broth is lighter while chicken stock is more accessible.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor, while grana padano is a cost-effective cheese.

cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is dairy-free and rich, while milk is a budget-friendly option.

In a pan, add extra virgin olive oil and chopped shallot.

After a moment, add the lobster and cook for 5-6 minutes over high heat.

Increase the heat to maximum and add brandy, allowing it to flambé.

Once the alcohol has evaporated, add tomato sauce and black pepper; cook for about 10 minutes.

After 10 minutes, remove the lid and transfer the lobster to a cutting board.

Carefully remove the lobster head and set it aside; cut the shell with scissors and extract the meat.

Chop the lobster meat into pieces and set aside.

In the pot, add more olive oil, shallot, carrot, and some cherry tomatoes along with the lobster head and shell.

Add a bit more brandy and cook over high heat, then add water and let it cook for at least 30 minutes.

Return to the tomato sauce, add the lobster meat, and cook for 45 minutes, stirring until the meat dissolves into the sauce.

After 34 minutes, mix the lobster meat into the tomato sauce; you can blend it if preferred.

Set the sauce aside and in the same pot, add more shallot and arborio rice, stirring well.

Strain the broth and add it to the rice gradually, stirring as you go.

When there are about 3-4 minutes left for the rice to cook, add the cream and finish cooking.

Once the rice is al dente, turn off the heat and optionally stir in some butter for creaminess.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens