Risotto all'Oro e AsticeRisotto all'Oro e Astice

A refined Acquerello risotto infused with Persian saffron, topped with butter-poached lobster medallions, crispy guanciale shards, and a bright Prosecco-citrus reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, steep the saffron threads in 50ml of warm shellfish stock to extract maximum color and aroma.

2. 02

   Slowly render the guanciale in a cold skillet over medium heat until crispy and golden. Remove to paper towels, reserving 1 tablespoon of the fat.

3. 03

   Prepare the lobster: Gently poach the lobster tail in 30g of butter at 55°C (131°F) for approximately 12 minutes until tender. Slice into medallions and set aside.

4. 04

   In a wide, heavy-bottomed pot, toast the rice dry over medium-high heat until the grains are hot to the touch. Add the reserved guanciale fat and minced shallots, sautéing for 1 minute without browning.

5. 05

   Deglaze the rice with 100ml of Prosecco, stirring until the liquid has evaporated completely.

6. 06

   Begin adding the hot shellfish stock one ladle at a time, stirring continuously. Maintain a gentle simmer and ensure each ladle is absorbed before adding the next.

7. 07

   Halfway through the cooking (approx. 9 minutes), stir in the saffron infusion. Continue adding stock until the rice is perfectly al dente.

8. 08

   While the rice finishes, reduce the remaining 50ml of Prosecco with lemon zest by half in a small pan until syrupy.

9. 09

   Mantecatura: Remove the pot from heat. Vigorously beat in the remaining cold butter and Parmigiano Reggiano to create a creamy 'all'onda' (wave-like) consistency.

10. 10

    Plate the risotto on warm flat plates. Arrange lobster medallions on top, garnish with guanciale chips, a drizzle of Prosecco reduction, and fresh chives.