Lobster risotto

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.
Main Dish
8 servings
20 min
25 min




  • 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

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