Recipe: Lobster risotto
Risotto is a dish that can cause fear in a nervous home cook. But El Chiringuito head chef Jèrome Palayer says it needn’t. Risotto is a staple all aspiring chefs should master and one of the easiest dishes to whip up at a moments notice, leaving your guests impressed with your culinary prowess.
The key thing to remember is it’s all in the rice. Arborio is frequently used and widely available but Jèrome prefers to create his risottos with carnaroli. With a firmer texture and a longer grain, it has a higher starch content meaning the individual grains stay separated. Just add lobster… and Jèrome’s essential list of ingredients and techniques.
- 500g of lobster meat, in pieces
- 300g carnaroli rice
- 1 onion, chopped
- Small bunch of green asparagus, chopped
- 1 glass of white wine (and one for the cook!)
- 6 tablespoons of grated Parmesan
- 6 tablespoons of good quality butter
- Fish stock
- Salt and pepper to taste
- Parsley to garnish
- Cook the chopped onion in 2 tablespoons of butter until softened, add the rice and turn up the heat slightly. Add the in white wine (it should sizzle as it hits the pan) until the alcohol has burned off. Season to taste. Lay out on a tray and leave to cool. If you are able to prepare this a few days in advance all the better as the onion and rice will absorb the flavours and become even softer.
- Add the stock so it comes up to the same level as the rice and start stirring constantly. When you see that the liquid has been absorbed by half throw in the lobster and asparagus.
- When all the liquid is absorbed, add the Parmesan and the rest of the butter, it should look shiny and creamy. Serve in a deep plate with a smattering of parsley and a glass of wine.
Note: If you are concerned about controlling the liquid then heat the stock in a separate pan and add it to the rice ladle by ladle.