Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Risotto
Lobster
How it's done
Risotto
Heat the oil in a pan. Add the shallots, sauté for approx. 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Mix in the mascarpone. Remove the pan from the heat, cover and keep warm.
Lobster
Heat the oil in a frying pan. Fry the lobster for approx. 7 mins., turning it repeatedly. Remove from the pan, shell, serve on the risotto, and season.
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