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Risotto with lobster

45 minutes

Leicht

3-4 people

This risotto with lobster is not only a feast for the palate, but also a highlight on every plate. With high-quality ingredients such as Acquerello Carnaroli risotto rice, HONEST CATCH Bouillabaisse and our lobster claw and knuckle meat, this dish becomes an unforgettable experience. This risotto impresses with its creamy consistency and the delicate taste of the lobster, spoon by spoon.

Ingredients

250 g lobster claw and knuckle meat
400 g HONEST CATCH Bouillabaisse
4 tbsp extra virgin olive oil
2 finely chopped shallots
250 g Acquerello Carnaroli Risotto Rice
150 ml HONEST CATCH Sauvignon Blanc
60 g butter
60 g grated Parmesan
1 finely chopped garlic clove
2 tbsp finely chopped fresh flat-leaf parsley
Salt and pepper to taste

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

It is best to let the frozen lobster thaw in the refrigerator overnight.
Heat the Bouillabaisse together with 600 ml of water in a saucepan and keep warm at a gentle simmer.
In a large saucepan, heat 4 tablespoons extra virgin olive oil over medium heat. Add the finely chopped shallots and garlic and sauté for about 3 minutes until translucent, without allowing them to take on any colour.
Add the risotto rice to the pot and fry for about 2 minutes, stirring until the grains are slightly translucent.
Pour the Sauvignon Blanc white wine into the pot and cook, stirring until the wine has been completely absorbed by the rice.
Add the warm bouillabaisse-water mixture to the rice, ladle by ladle, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle. This process takes about 18-20 minutes, until the rice is creamy and al dente. If the rice does not have enough liquid, just add a little more water. Just before the end of the cooking time, add the lobster meat and gently fold it in. Cook for a further 3-4 minutes until the lobster is heated through.
Stir the butter, parmesan and finely chopped parsley into the risotto. Season with salt and pepper. Place the risotto on preheated plates and place a deboned lobster claw on each plate.