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Leeks
Lobster and leeks risotto
Author:
5/15
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Preparation
30
Baking
60
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
8 saffron pistils
125 ml (1/2 cup) of white wine
1 liter (4 cups) of fish fumet or vegetables broth
30 ml (2 tablespoons) of butter
1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
330 ml (1 1/3 cup) of arborio rice
1 package of frozen lobster flesh of 200 gr, thawed (or 375 ml - 1 1/2 cup of fresh lobster flesh
30 ml (2 tablespoons) of fresh chopped dill
Salt and pepper up to taste
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Lobster and leeks risotto
From
Dec 12
to
Jan 01
Preparation
In a bowl, infuse saffron with white wine for an hour. Once infused, pour fish fumet in a casserole. Bring to a boil, cover and simmer at low heat. Maintain fumet hot throughout the preparation.
In a large and thick casserole, heat half of the butter (15 ml - 1 tablespoon) at medium-low heat. Fry leeks for 3 to 5 minutes, until tenderness.
Add rice and stir up to well coat all grains with butter. Stir 2 minutes until rice becomes translucent.
Pour white wine with pistils and a ladle of hot fumet (for about 125 ml - 1/2 cup). Cook at low heat while continuously stirring up until complete absorption of its liquid.
Repeat the operation with remaining fumet by adding a ladle at a time.
While pouring the last ladle, also add lobster and dill. Stir up until complete absorption of its liquid and until rice tenders. Count 18 to 20 minutes to entirely cook the risotto.
When serving, add remaining butter and seasonings. Serve right away into plates heated beforehand under hot water.
Chef's notes
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