Cooking Foods Italian Recipes – Langustine Risotto & Boiled Lobster

Cooking Foods Italian Recipes – Langustine Risotto & Boiled Lobster

More details in my culinary books published by Amazon.com

Actually one of the best risotto for the seafood lovers

start making a “court buillon” or lobster broth as I described 2 weeks ago

however the court buillon is prepared with veggies and fish boiled in salty water

the fish has to cook just few minutes

let the lobster cool down, clean from its shell, put back the shell in the broth to boil more, in this way you extract all the fish taste; cut the flesh in dices

scallion, garlic, capers tomato juice are ingredients of this risotto

chop them, leave the salt on the capers, chop very small

put inside a pot with extra virgin olive oil and start to fry at moderate fire

as your “soffritto”fades…

…add the lobster flesh pieces

rise the fire and fry three minutes then drop the rice (half pound)

set the fire low and start to stir continuously for two minutes, then drop half glass of white wine

keep stirring and start to add the broth, the “court buillon” just half glass a time, stir and as the rice start to dry add more broth

we need a bit of tomato taste: drop half glass of tomato juice

stir well.

the salinity is well kept by the salt which was in the capers and in the broth

mean time we prepare the lobster to make the risotto very rich

cut in the middle the lobster

keep in mind that you still are cooking the rice don’t let it to stick to the pot also don’t make it too watery, care of it to get excellent result!

the open lobster

take from the head the sack containing sand and old food: this is the lobster stomach to discard

we will garnish the plate with the two half

here is the risotto perfectly cooked: al dente !!!

seat the lobster in one plate

the risotto is ready after 25-30 minutes

this is a regal dish buon appetite !!!

Cooking Foods Italian Recipes – Langustine Risotto & Boiled Lobster

More details in my culinary books published by Amazon.com

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