Risotto all'Astice, Bergamotto di...Risotto all'Astice, Bergamotto di Calabria e Polvere di Capperi

A refined modern Italian composition featuring 7-year aged Carnaroli rice mantecato with cultured mountain butter, crowned with butter-poached Mediterranean blue lobster, aromatic Calabrian bergamot essence, and dehydrated Pantelleria caper dust.

Ingredients

Cooking Instructions

1. 01

   Par-cook lobster tails and claws in simmering salted water for 2 minutes, then plunge immediately into an ice bath. Carefully shell the meat, keeping tails intact, and reserve claws for plating. Retain shells to fortify the lobster stock.

2. 02

   In a heavy copper rondeau, sweat the brunoised shallot in 10ml olive oil over low heat until translucent, avoiding any browning. Add the Carnaroli rice and dry-toast (tostatura a secco) for 2–3 minutes until grains are hot and translucent around the edges.

3. 03

   Deglaze the toasted rice with cold Franciacorta, letting the alcohol evaporate completely while stirring gently.

4. 04

   Begin adding simmering lobster bisque one ladle at a time, maintaining an active simmer (onda). Stir rhythmically to coax out starches without bruising the grains, cooking for approximately 14 minutes until al dente.

5. 05

   Simultaneously, gently poach the lobster meat in an emulsion of 20g cultured butter, bergamot juice, and 30ml water at 58°C for 4 minutes until warm, succulent, and glossy.

6. 06

   Remove risotto from heat. Rest for 60 seconds, then perform mantecatura: vigorously beat in the remaining cold cubed butter, microplaned Parmigiano Reggiano, and remaining olive oil until a glistening, velvety, wave-like emulsion ('all'onda') forms. Season with sea salt and finely microplaned bergamot zest.

7. 07

   Portion risotto into warm, shallow porcelain bowls. Tap the bottom of each plate firmly to spread the rice in a flat, even layer. Top with medallions of butter-poached lobster and claws, dusting one hemisphere with the dehydrated caper powder and finishing with bronze fennel fronds.