Lobster and leek risotto
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Ingredients
- 8 saffron pistils
- 125 ml (1/2 cup) of white wine
- 1 litre (4 cups) of fish fumet or vegetable broth
- 30 ml (2 tablespoons) of butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 325 ml (1 1/3 cups) of Arborio rice
- 1 package of frozen lobster flesh of 200 g (7 oz) thawed (or 375 ml - 1 1/2 cups of fresh lobster flesh
- 30 ml (2 tablespoons) of fresh dill, chopped
- Salt and pepper, up to taste
Preparation
Side-by-side mode
- In a bowl, infuse saffron with white wine for about 1 hour. Once infused, pour fish fumet (or vegetable broth) into a casserole. Bring to a boil, cover and simmer at low heat. Maintain the fumet (or vegetable broth) hot throughout the preparation.
- In a large and thick casserole, heat half of the butter (15 ml - 1 tablespoon) at medium-low heat. Fry the leeks for 3 to 5 minutes until tender.
- Add rice and stir to coat all grains well with butter. Stir for 2 minutes until rice becomes translucent.
- Add white wine with pistils and a ladle of hot fumet (or vegetable broth) (about 125 ml - 1/2 cup). Cook at low heat while continuously stirring up until complete absorption of its liquid.
- Repeat the operation with the remaining fumet (or vegetable broth) by adding a ladle at a time.
- While pouring the last ladle, also add lobster and dill. Stir until the rice completely absorbs its liquid and it becomes tender. Count about 18 to 20 minutes to cook the risotto entirely.
- When serving, add the remaining butter and seasonings. Serve right away on plates heated beforehand under hot water.
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