Saffron & Bergamot Lobster...Saffron & Bergamot Lobster Risotto

A sophisticated Carnaroli risotto infused with hand-picked saffron threads, finished with 'Mantecatura' technique and topped with butter-poached lobster and a bright bergamot gremolata.

Ingredients

Cooking Instructions

1. 01

   Bring the lobster stock to a gentle simmer in a saucepan. In a small bowl, steep the saffron threads in 100ml of the warm stock to extract color and aroma.

2. 02

   In a heavy-bottomed copper or stainless steel pan, melt 20g of butter over medium-low heat. Sauté the minced shallot until translucent, ensuring no browning occurs.

3. 03

   Increase heat slightly and add the Carnaroli rice. Toast the grains for 2-3 minutes until they 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.

5. 05

   Add the stock one ladle at a time, stirring frequently to encourage the release of starches. Wait until each ladle is absorbed before adding the next.

6. 06

   While the risotto is cooking, gently poach the lobster tails in 40g of butter in a small skillet over very low heat (beurre monté style) until the internal temperature reaches 55°C (131°F).

7. 07

   When the rice is al dente (approximately 16-18 minutes), pour in the saffron-infused stock and stir well.

8. 08

   Remove the pan from heat. Perform the 'Mantecatura' by vigorously stirring in the remaining chilled butter cubes and the grated Parmigiano Reggiano to create a creamy, wave-like consistency (all'onda).

9. 09

   Slice the poached lobster tails into medallions. Combine the bergamot zest and parsley to create a fresh gremolata.

10. 10

    Plate the risotto on warmed flat bowls, top with lobster medallions, a sprinkle of gremolata, and a touch of sea salt. Serve immediately.