Risotto all’Astice e ’NdujaRisotto all’Astice e ’Nduja

A sophisticated union of delicate lobster, fiery Calabrian 'Nduja, and aged Acquerello rice, finished with a bright bergamot essence.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed saucepan, toast the dry rice over medium heat until the grains are warm to the touch and smell slightly nutty, without adding oil or butter initially.

2. 02

   Add the minced shallots and a small knob of butter, sautéing until translucent. Deglaze the pan with white wine and reduce until the liquid is almost entirely absorbed.

3. 03

   Begin adding the simmering shellfish fumet one ladle at a time, stirring constantly with a wooden spoon. Wait for each ladle to be absorbed before adding the next to develop a creamy starch emulsion.

4. 04

   While the rice cooks, gently poach the lobster medallions in a separate small pan with a tablespoon of stock and butter for 2-3 minutes until just opaque and tender.

5. 05

   When the rice is al dente (approximately 17-18 minutes), remove the pan from the heat. The texture should be slightly fluid.

6. 06

   Perform the 'mantecatura': Vigorously beat in the cold cubed butter, 'Nduja paste, and grated Parmigiano Reggiano until the risotto is glossy and 'all’onda' (forming soft waves).

7. 07

   Fold in the citrus zest and adjust seasoning with a pinch of sea salt if necessary.

8. 08

   Plate the risotto in shallow warmed bowls, top with the poached lobster medallions, and garnish with drops of chive oil.