Lobster risotto

Main Dish

8 servings

Easy

45 min

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OK, after we had this involved dish with all sorts of recipes, now an easy one, a Lobster and Asparagus Risotto. I must have said it many times before, I just love risotto, I love cooking risotto, it has something calming to cook a risotto because one has to be there, one cannot just let it cook, no, no way, one has to stand there and stir it all the time with a wooden spoon.

Ingredients

• 50 Ml Olive Oil
• 100 G Butter
• 800 G Risotto Rice
• 150 G Parmesan
• 200 G Onions
• 2000 Ml Water
• 500 Ml White Wine
• Salt
• 4.5 Kg Lobster
• 1 Kg Green Asparagus

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Preparation

• Cut the onions in a fine brunoise
  Shallow-fry the onions in olive oil without color
• Add the rice and shallow-fry some more
  Add the white wine and water
  Season and simmer for about 15 min
• Add cut asparagus
• Fry lobster tail in a little olive oil
• Just before serving add the parmesan and ice cold butter
  The risotto must be slightly al dente and creamy
  Serve the lobster tail on top of the risotto

Questions

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