Risotto all'Oro con Astice...Risotto all'Oro con Astice e Gremolata di Pistacchio

A luxurious Acquerello Carnaroli risotto infused with premium saffron threads, topped with butter-poached Maine lobster and a vibrant Sicilian pistachio gremolata.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, steep the saffron threads in 50ml of warm shellfish stock for at least 20 minutes to extract the full pigment and aroma.

2. 02

   Prepare the gremolata by mixing the crushed pistachios, lemon zest, and chopped parsley in a small bowl. Set aside.

3. 03

   In a heavy-bottomed copper pot, sweat the shallot in 1 tbsp of olive oil over low heat until translucent but not browned.

4. 04

   Increase heat to medium. Add the rice and toast (tostatura) for 3 minutes until the grains are hot to the touch and smell nutty.

5. 05

   Deglaze with the white wine, stirring constantly until fully evaporated.

6. 06

   Begin adding the simmering stock one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir continuously to release starches.

7. 07

   Halfway through the cooking (approx. 9 mins), stir in the saffron infusion.

8. 08

   Meanwhile, gently poach the lobster tails in a separate small pan with 20g of butter and a splash of stock over low heat until just opaque and tender (about 4-5 mins). Slice into medallions.

9. 09

   When the rice is al dente, remove from heat. Perform the 'Mantecatura' by vigorously stirring in the remaining chilled butter and Parmigiano Reggiano until creamy (all'onda).

10. 10

    Plate the risotto on flat warm plates. Top with lobster medallions, a sprinkle of the pistachio gremolata, and a final drizzle of olive oil.