Saffron Carnaroli Risotto with...Saffron Carnaroli Risotto with Butter-Poached Lobster and Gremolata Dust

A Michelin-standard interpretation of the classic Milanese risotto, featuring Acquerello rice, vibrant Iranian saffron, and tender lobster tails finished with a dehydrated citrus herb powder.

Ingredients

Cooking Instructions

1. 01

   Prepare the Gremolata Dust: Dehydrate the parsley leaves and lemon zest in a low oven (60°C) until brittle. Grind into a fine vibrant green powder using a spice grinder or mortar and pestle.

2. 02

   Infuse the Stock: Steep the saffron threads in the hot stock for at least 15 minutes to extract maximum color and aroma.

3. 03

   Butter Poaching: In a small saucepan, create a 'beurre monté' by whisking 50g of butter with a tablespoon of water over low heat. Submerge the lobster tails and poach gently at 60°C (140°F) for 6-8 minutes until just opaque.

4. 04

   Toasting (Tostatura): In a heavy-bottomed pan, sauté the shallot in 10g of butter until translucent. Add the rice and toast over medium heat for 2-3 minutes until the grains are hot to the touch and the edges are translucent.

5. 05

   Deglaze: Pour in the white wine and stir constantly until the liquid has completely evaporated.

6. 06

   Cooking: Begin adding the saffron-infused stock one ladle at a time. Stir frequently but gently, allowing the rice to absorb the liquid before adding more. This should take approximately 16-18 minutes for a perfect al dente texture.

7. 07

   Mantecatura: Remove from heat. Vigorously stir in the remaining cold butter cubes and the Parmigiano Reggiano. This emulsifies the starches with the fats to create a creamy, wave-like consistency (all'onda).

8. 08

   Plating: Spoon the risotto onto flat plates, tapping the bottom to spread it evenly. Slice the poached lobster tails and place on top. Finish with a dusting of the gremolata powder.