Saffron-Infused Lobster Risotto with...Saffron-Infused Lobster Risotto with Prosecco Sabayon

A masterclass in texture and aroma, featuring delicate Iranian saffron, butter-poached lobster, and a light-as-air Prosecco emulsion.

Ingredients

Cooking Instructions

1. 01

   Bring the lobster stock to a simmer in a saucepan. Add the saffron threads and maintain a very low heat to keep it warm and allow the saffron to infuse.

2. 02

   In a heavy-bottomed wide pan, melt 20g of butter. Sauté the minced shallots until translucent but not browned. Add the rice and 'tostatura' (toast) for 3 minutes until the grains are hot and the edges look translucent.

3. 03

   Deglaze the rice with 100ml of Prosecco. Stir constantly until the liquid is fully absorbed.

4. 04

   Begin adding the saffron stock one ladle at a time, stirring continuously. Wait for each ladle to be absorbed before adding the next. This 'risottatura' process should take about 17-18 minutes for perfect al dente texture.

5. 05

   While the rice cooks, gently poach the lobster meat in a small pan with 40g of butter at a low temperature (about 60°C) until just opaque. Slice into medallions.

6. 06

   Prepare the sabayon: In a glass bowl over a pot of simmering water (bain-marie), whisk the egg yolks with the remaining 50ml of Prosecco and a pinch of salt until thick, pale, and foamy.

7. 07

   Once the rice is cooked, remove from heat. Perform the 'mantecatura' by vigorously stirring in the remaining chilled butter and the grated Parmigiano Reggiano until the risotto is creamy ('all'onda').

8. 08

   Plate the risotto in warm shallow bowls. Top with lobster medallions, a generous spoonful of Prosecco sabayon, and a dusting of fennel pollen.