The humble risotto, that classic, warming Italian peasant dish, has undergone a welcome revival in the last decade and is an integral part of any serious chef’s repertoire, these days. However, getting your risotto ‘just right’ can be tricky and has frustrated many an amateur cook. Our Head Chef, Brett, set out to create a simple, straightforward risotto recipe that everyone will be able to cook to perfection. He has based it on our fabulous Cornish Lobster and the end result is an unctuous, nutty, al dente triumph.
Rather than spending ages developing ‘stirrer’s cramp’ and ending up with some bland goop filled with crunchy rice, Brett has devised a simple 5-step recipe which removes the faff and delivers a delicious Mediterranean meal for 2 to your table, in around 25 minutes.
Brett’s Top Risotto Tips:-
“Don't stress about constantly stirring risotto," he says. "It's much better to stir once every 30 seconds and trust the cooking process to do its thing. Over-stirring is one way to quickly ruin a risotto's texture.”
“Italians say that a perfectly cooked risotto should look like “la onda,” – meaning a wave that slowly rolls to shore. What that means is the dish should have the consistency of thick porridge. If you run your spatula through the risotto, the risotto should flow slowly back to fill in the space. Perhaps the easiest way to tell if your risotto is done is to simply taste it. The grains should be soft with a slight amount of bite to them.”
You will receive:
1 x Lobster Risotto Stock (Supplied Frozen) 550g
1 x Lobster Bisque (Supplied Frozen) 400g
1 x Lobster Risotto Salsa (Supplied Frozen) 130g
1 x Risotto Rice 140g
Serves 2
To prepare:
- Defrost the Risotto Stock, Lobster Bisque & Salsa
- Bring the stock to a boil in a medium saucepan. Rain the rice & mix. Turn down to a simmer and cook for 18-20 minutes, stirring occasionally until all stock is fully absorbed
- Remove the rice from the pan into a tray to relax slightly. Add the Bisque to the pan and bring to a simmer. Add the cooked rice and cook for 6-8 minutes.
- Remove from the heat, add a squeeze of lemon juice and 50g of Parmesan Cheese.
- Allow to rest for 2 minutes, add the salsa & serve.
- NOTE: Do not wash the rice as this will remove the starch
Ingredients: (Allergens in UPPER CASE)
Lobster Risotto Stock: SHELLFISH Stock (FISH Bones, CRAB Shell (CRUSTACEA), Tomato, Carrot, Onion, CELERY, Fennel, Leek, Parsley, Thyme, Peppercorns), White Wine(SULPHITES), CELERY, Shallots, Olive Oil, Garlic.
Lobster Bisque: SHELLFISH Stock(LOBSTER Shell, CRAB Shell, FISH Bones,Tomatoes, CELERY, Leek, Herbs, Peppercorns), CREAM, Carrot, Onion, Fennel, Lemon, Cayenne Pepper, Cognac, White Wine(SULPHITES)
Lobster Risotto Salsa: Tomato, Pepper, LOBSTER MEAT(CRUSTACEA), LOBSTER OIL (LOBSTER Shells, CELERY, Pomace Oil, Sunflower Oil, Carrots, Onions, Fennel, Tomato Paste, Garlic, Lemon Zest, Thyme, Parsley, Curry Powder (MUSTARD), Coriander
Nutritional Information for Lobster Risotto Stock per 100g:
- Energy 95kcal / 396kj
- Fat 7.9g
- Saturates 1.1g
- Carbs 1.3g
- Sugars 1.4g
- Protein 2.9g
- Salt 0.27g
Nutritional Information for Lobster Bisque per 100g:
- Energy 170kcal / 704kj
- Fat 13.7g
- Saturates 7.7g
- Carbs 5.4g
- Sugars 2.7g
- Protein 6.2g
- Salt 0.82g
Nutritional Information for Lobster Risotto Salsa per 100g:
- Energy 126kcal / 523kj
- Fat 10.0g
- Saturates 1.3g
- Carbs 2.2
- Sugars 2.0g
- Protein 6.3g
- Salt 0.23g
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