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LOBSTER RISOTTO
4
90 minutes
Ingredients
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2 cloves of garlic
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A splash of STAR Extra Virgin Olive Oil
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12.35 oz rice
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A glass of white wine
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10.6 oz cooked lobster meat
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50.7 oz vegetable broth
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3,4 oz Borges Natura walnut milk
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1.76 oz butter
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Salt and pepper
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3.53 oz grated parmesan cheese
Instructions
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1.
Brown the garlic in a pan in the extra virgin olive oil.
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2.
When the garlic is golden brown, add the rice and cook it for a few minutes until it begins to brown.
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3.
Add the white wine and cook over medium-high heat for a few more minutes.
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4.
Slowly add the heated vegetable broth by the spoonful, stirring constantly. Add more as the rice absorbs the broth.
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5.
Pour in the walnut milk and add the butter and cook over medium-low heat, stirring constantly. Season with salt and pepper to taste.
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6.
Add the chopped the lobster into the rice and, finally, the parmesan cheese. Cook for a few minutes over low heat to let the flavors meld. If you like, set aside a little parmesan to sprinkle on top before serving.
