Saffron Risotto with Butter-Poached...Saffron Risotto with Butter-Poached Lobster and Crispy Guanciale

A luxurious elevated classic featuring Acquerello rice infused with Grade 1 saffron, topped with tender lobster medallions and the smoky saltiness of cured pork cheek.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed pan over medium heat, render the guanciale until crispy. Remove the meat and set aside, reserving the rendered fat in the pan.

2. 02

   In a small bowl, steep the saffron threads in 2 tablespoons of warm stock to extract the maximum color and aroma.

3. 03

   Sauté the minced shallot in the guanciale fat until translucent. Add the rice and toast for 2-3 minutes until the edges are translucent and the grains are hot to the touch.

4. 04

   Deglaze the pan with the white wine, stirring constantly until fully absorbed.

5. 05

   Begin adding the simmering stock one ladle at a time, stirring frequently. Add the saffron infusion halfway through the cooking process. Maintain a gentle simmer.

6. 06

   While the risotto cooks, melt 60g of butter in a small saucepan over low heat. Submerge the lobster tails and poach gently for 5-6 minutes until just opaque. Slice into medallions.

7. 07

   When the rice is al dente (approx. 18 mins), remove from heat. Perform the 'Mantecatura': vigorously stir in the remaining cold butter and Parmigiano Reggiano until a creamy emulsion forms.

8. 08

   Plate the risotto on warm shallow bowls. Top with lobster medallions, crispy guanciale, a touch of lemon zest, and a drizzle of the poaching butter.