Risotto Oro con Astice...Risotto Oro con Astice e Bergamotto

A luxurious saffron-infused Carnaroli risotto served with tender butter-poached lobster tails and a fragrant bergamot-pistachio gremolata.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the seafood stock to a gentle simmer and add the saffron threads to infuse for at least 10 minutes over very low heat.

2. 02

   In a separate small pot, melt 100g of butter over very low heat, keeping the temperature around 60°C (140°F). Submerge the lobster tails in the butter and poach gently for 8-10 minutes until just cooked through. Remove and keep warm.

3. 03

   In a heavy-bottomed pan, sauté the shallots with a small knob of butter until translucent. Add the Carnaroli rice and toast (tostatura) for 2 minutes until the grains are hot to the touch and the edges are translucent.

4. 04

   Deglaze the pan with the white wine, stirring constantly until the liquid has completely evaporated and the alcohol has burned off.

5. 05

   Begin adding the hot saffron stock one ladle at a time, stirring continuously. Wait until each ladle is almost fully absorbed before adding the next. Continue for 17-18 minutes until the rice is al dente.

6. 06

   While the rice is finishing, prepare the gremolata by mixing the bergamot zest, crushed pistachios, and minced parsley in a small bowl.

7. 07

   Mantecatura: Remove the risotto from the heat. Vigorously stir in the remaining cold butter and the Parmigiano Reggiano to create a creamy, 'all'onda' (wavy) consistency. Season with sea salt and white pepper to taste.

8. 08

   Plate the risotto in shallow bowls. Slice the poached lobster tails and place them atop the rice. Garnish with the bergamot gremolata and a final drizzle of the warm lobster-infused poaching butter.