Lobster risotto, rice
sweet, creamy dreamy
dreamy, dreamy. So, I mean, it is,
it's a meal that like takes a little tiny bit of planning,
but risotto is essentially a one pot,
a one pot
Yeah it really is isn't it?
And so this one though has a little extra because we poach
a lobster.
We start off with a court bullion that has some white wine,
some coriander seeds, some lemon,
garlic time bay leaves and all that.
We cook the lobster right in there.
And then we use a lot that the lobster shell to flavor this
stock. So we got lobster meat in there,
but the lobster flavor all the way through the whole dish.
So it's like, we started out...
It Smells amazing in here, by the way,
we start off by sweating some onions.
And then we add the rice and we really sweating.
The rice is a really important..
You got one going,
I've got a sweaty rice over here, got worse,
toasting the rice.
And this is a step in when you're making resort or you know
this well that you really can't skip this step because it
seems a little counterintuitive.
But what you want to do is toast the rice.
So the rice seals shut and you're like, wait,
don't we want that liquid to get in there. Yes you do.
But you want it to go in gradually so that when you're
stirring it,
the starch comes out by itself and makes that all dish
three.
It doesn't have to have cream in it to be creamy because
of the starch as you develop it.
Right. So then you add a nice big drink of wine.
This also helps on date night.
Exactly, date night is good with the rest of the bottle.
Exactly So a nice big drink of wine.
I add some tomatoes and some saffron.
So we get that nice, beautiful yellow coloring.
Right, exactly.
And so then we just keep on stirring,
stirring stirring until that wine is reduced all the way
down. And then we add our stock.
That's been infused with the lobster shells in three dishes,
and then we stir stir, stir every one of them.
But you add stock until it covers the surface of the rice by
a little bit. And you continue to stir.
And what that does is it really helps this starch come out
of the rice and makes the rice itself become really creamy.
But the rice in the beauty of risotto to me is that yes,
it's creamy and it looks like a unified dish,
but you feel each and every single grain of rice on your
tongue,
then when we get to the proper point and your rice is cooked
perfectly, and it's nice and creamy,
I'm going to add a little bit more stock to that,
but this is how we finished this whole shooting match.
And this is the really fun part. So you take it,
you get your sock, you get it to the perfect consistency.
We're going to add in the finishing touches now,
which are waiting. How about the zucchini and the lobster?
Sorry. Sorry.
I skipped one.
So there we go.
Zucchini and the lobster.
So remember the lobster is already cooked.
We just want to warm it up and finish cooking it.
So we add that in in... at the very last
second, and then to finish it,
to set that useful texture of our rice.
And so it has the perfect creamy,
fluffy consistency that does the wave out alone.
That's what it's called in Italian
(Applause)
you add in some butter, add some Parmesan cheese.
There we go.
There we go. And then you do just got, yup.
Did hear that big strong.
Yup. so we, we turn the heat off on this one.
There we go. So we take it off the heat.
All right. Just give me a little parsley.
Here we go. Rage, have some date nights,
have some date night risotto and there we go.
It is gorgeous.