In the Kitchen, the chef and Risotto
The recipe for Catalan-style lobster risotto
Dedicated to those who make rice their greatest passion: Dino Massignani
Serves 4
San Massimo reserve rice 320 gr.
Tropea red onion 60 gr.
Brown sugar 50 gr
Water dl 1.5
Lobster 400 gr.
Pachino cherry tomatoes 50 gr.
Extra virgin olive oil Particle 34 gr 50
Mustard seeds gr 15
Celery-carrots-onions 150 gr
Water 1 lt
Method:
Blanch the lobster for 6 minutes
Cut it in half, collect the coral and store it in a bowl in the refrigerator;
remove the pulp and cut it into 4 pieces;
With the carapace make a broth by combining the herbs (celery-carrots and onions) put 13 gr. of fine sea salt and cook until reduced by 1/4.
Put the Tropea onion, brown sugar and water in a copper saucepan and over low heat prepare the caramel, when ready remove the onion;
Blend the mustard seeds with 10 g of oil, add the cherry tomatoes and 1 gr. of salt and 1 of granulated sugar, vacuum seal and put in water in a state of simmering for 12 minutes.
Blend the lobster coral with the remaining extra virgin olive oil.
Toast the San Massimo reserve rice without fats or herbs, add the broth, in total about 6.5 dl.
When 3/4 cooked, add the lobster, remove from the heat and stir in two tablespoons of Parmesan cheese and the coral of the lobster.
Dirty the dish with Tropea onion caramel, place the rice on top and garnish with Pachino tomatoes.
The recipe and the art of risotto
The chefs of Il Moro dedicate original and exclusive recipes to his Majesty the Rice.
