Acquerello Risotto al Nero...Acquerello Risotto al Nero with Butter-Poached Lobster and Bergamot Gel

An elegant, Michelin-star level coastal Italian dish featuring aged Acquerello rice simmered in rich cuttlefish ink broth, crowned with sweet butter-poached lobster and bright droplets of Calabrian bergamot gel.

Ingredients

Cooking Instructions

1. 01

   To make the Bergamot Gel: Combine the bergamot juice, sugar, and agar-agar in a small saucepan. Bring to a boil over medium-high heat, stirring constantly for 1 minute. Pour into a shallow container and refrigerate for 20 minutes until completely set.

2. 02

   Once the gel is set and firm, transfer it to a high-speed blender and process until perfectly smooth, glossy, and fluid. Strain through a fine-mesh sieve, transfer to a squeeze bottle, and keep at room temperature.

3. 03

   For the butter-poached lobster: Melt 80g of the unsalted butter in a small, deep saucepan over ultra-low heat. Maintain a temperature of 140°F (60°C). Submerge the lobster tails and poach gently for 6 to 8 minutes until just opaque and tender. Remove from heat and keep warm in the butter bath.

4. 04

   Prepare the risotto: Whisk the squid ink directly into the simmering seafood stock. In a wide copper pot (or heavy-bottomed pan), heat the extra virgin olive oil over medium-low heat. Add the minced shallot and sweat until translucent, about 3 minutes, without letting it color.

5. 05

   Add the Acquerello rice to the pan. Toast the dry grains for 2 minutes, stirring constantly, until they are hot to the touch and the edges appear translucent.

6. 06

   Pour in the dry white wine to deglaze, stirring constantly until the liquid has completely evaporated and the alcohol aroma has cooked off.

7. 07

   Begin adding the hot, ink-infused seafood stock one ladle at a time. Stir continuously, allowing the rice to absorb the liquid before adding more. Maintain a gentle simmer and cook for 15-17 minutes until the rice is al dente.

8. 08

   Mantecatura: Remove the pan from the heat. Vigorously whip in the remaining 50g of cold cubed butter and the finely grated Parmigiano-Reggiano. Stir rapidly to incorporate air and emulsify the starch, creating an ultra-creamy 'all'onda' (wave-like) texture. Season with a pinch of sea salt if needed.

9. 09

   To assemble: Spoon the glossy black risotto onto warm flat plates, tapping the bottom of the plates gently to spread it evenly. Slice the warm poached lobster tails and arrange them beautifully in the center. Dot the risotto with precise droplets of the bergamot gel, and garnish with micro-basil or sea fennel.