This month, watch how to cook a Lobster Risotto with Chef Sébastien Baud !
This month, the Consulate’s Chef teaches us how to cook a Lobster Risotto !
We have arrived to the month of May. This month, we will prepare a lobster risotto together.
Risotto is said to be native to Northern Italy. The first writings that make reference to its cultivation are letters from Galeazzo Maria Sforza sent to the Duke of Ferrare in 1475.
Among the abundant Italian varieties of rice, the Arborio, the Vialone Nano or Maratelli (semifini) and the Carnaroli (superfino) traditionally are the most commonly used and most appreciated by chefs.
The principle of cooking risotto resembles that of rice pilaf which consists in first making the rice turn slightly into a fat (tostatura) before cooking it in a liquid, often a vegetable, mushroom, poultry, or fish broth. However, risotto differs from rice pilaf in the fact that the liquid is then absorbed in small successive quantities (about 7 soakings) until the cooking is complete.
The risotto should be soaked in white wine first. The finishing touch of the risotto, after cooking it for a period of approximately 18 minutes, is called mantecare - the process of adding a dab of butter and some grated parmesan and leaving it covered for two minutes. This finishes off the dish bringing to it a creamy consistency, one that is initially activated by the starch of the rice.
Afterwards, a multitude of variations are possible in terms of the ingredients added to the risotto and the final degree of its moistness. It is served in Italy as primo piatto, equivalent to a first course.
There is another method of preparation for risotto that does not take into account tostatura (roasting); this is the “Venetian preparation,” the risotto is made all’onda, that is to say more soaked than traditional risotto.
Risottos are available in numerous varieties. You may choose to soak risottos with a poultry and vegetable broth for risottos with mushrooms, vegetables or meat and with fish fumet for those with seafood or fish.
There are also sweet variations, for food lovers!
This month, if you are going to use lobster meat, you can also prepare a velouté or bisque with the shell if you have the time, otherwise, you can easily find the necessary ingredients for this risotto at the market. Personally, I adore finishing risotto with a spoonful of mascarpone and a bit of parmesan which gives it an added softness.
Thank you to all of you and enjoy!
Recipe for 4 people:
1 onion, minced
2 cloves of garlic, minced
30 ml of olive oil
500 ml of Arborio rice
250 ml of white wine
1 L of lobster fond
375 ml of fresh peas
250 g of cooked lobster meat cut into cubes
125 ml of mascarpone cheese
25 g of grated parmesan
Lobster oil (optional)
Salt and pepper
1) In a saucepan, soften the onion and the garlic in the olive oil. Add the rice while stirring for one minute to well coat the rice. Add the wine and leave it to reduce until it is nearly dry.
2) Add the lobster fond, 250 ml (1 cup) at a time, stirring it frequently until the liquid is completely absorbed with each addition. Salt and Pepper. After 20 to 25 minutes, the rice should be al dente.
3) Incorporate the peas and continue to cook for about 5 minutes. Add the lobster, the mascarpone and heat while stirring. Correct the seasoning. Before serving, dress the dish in lobster oil, if desired.
I wish to all of you a very delicious meal and will leave you with a quote by Mr. Samuel Chamberlin. See you next month!
“The beautiful art of gastronomy is a warm art. It transcends beyond the barriers of language, makes friends among people and warms the heart.”