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Categories:
unsalted butter vanilla bean Arborio rice seafood broth parm saffron sweet peas olive oil salt pepper shallot garlic
Viewed: 57 - Published at: 6 years agoIngredients
- 1 lb unsalted butter
- 1 split vanilla bean
- 1 1/2 cup arborio rice
- 5 cup seafood broth
- 3 tbsp shredded parm
- 1 pinch saffron
- 1/2 cup sweet peas
- 1/4 cup olive oil
- 1 salt
- 1 pepper
- 2 tbsp shallot
- 1 tbsp garlic
Method
- vanilla butter turn stove on lowest setting.
- place butter and vanilla bean in small sauce pot and put on stove let warm for at least 30 min before use.
- risotto place suace pan on med/low on the stove.
- place oil and rice in pan and toast for 7/10 min.
- place minced shallot and garlic in rice pan toast 5 more min
- thrown in pinch of saffron and slowly start to pour stock into rice.
- pour about a cup at a time and stir slowly.
- this is whats going to give our rice its creamy texture salt and pepper to taste
- about five min before rice is ready add shredded parm and sweet peas
- Lobster place two shelled lobster tails in warm butter for about 7/9 min remove from butter slice into rounds
- Plating place risotto on plate.
- lay lobster rounds on top of rice garnish with saffron, finishing salt and pepper.
- serve with poaching butter
