Risotto all’Astice (Lobster Risotto)

• 900 ml Fish stock
• 2 small Lobster, whole
• 40 g Parmesan
• 1 small Yellow onion
• 1 clove Garlic
• 1 tbsp Extra virgin olive oil
• 60 g Unsalted butter
• 180 g Arborio rice
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 120 ml Dry White Wine
• 1 tbsp Tomato purée
• 1 medium Lemon
• 10 g Fresh parsley

1. Pour the fish stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. This is what gives risotto its creamy texture without overcooking the rice.
2. Bring a large pot of salted water to the boil and cook the lobsters for 8 to 10 minutes, until bright red and just cooked through. Lift out with tongs and leave until cool enough to handle.
3. Twist off the claws and tail, then crack the shells and remove the meat; cut the meat into bite-sized pieces and set aside. Keep any shell juices and stir them into the hot stock for extra flavour.
4. Finely chop the onion and garlic. Finely grate the parmesan, zest the lemon, then cut the lemon in half for juicing later; finely chop the parsley.
5. Heat the olive oil with 20 g of the butter in a large frying pan over a medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes until soft and translucent, then stir in the garlic for 30 seconds.
6. Add the arborio rice and stir for 2 minutes until the grains look slightly translucent at the edges. Season with the remaining salt and the black pepper.
7. Pour in the white wine and cook, stirring, until it has almost completely evaporated. Stir in the tomato purée until evenly dispersed.
8. Add a ladleful of hot stock and stir until it is mostly absorbed, keeping the risotto at a steady, gentle bubble. Continue adding stock a ladle at a time, stirring often, for 18 to 22 minutes until the rice is tender with a slight bite and the mixture is loose and creamy.
9. Stir in the lobster meat and cook for 2 to 3 minutes, just to warm it through. Take the pan off the heat and stir in the remaining 40 g butter, the parmesan, lemon zest, and 1 to 2 tsp lemon juice to taste.
10. Cover and rest for 2 minutes, then loosen with a splash of hot stock if needed so it gently settles on the plate. Serve straight away, finished with the parsley and a little extra black pepper.

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