Saffron Risotto with Butter-Poached...Saffron Risotto with Butter-Poached Lobster and Gremolata Crumb

An elevated Milanese-style risotto topped with succulent lobster tail and a bright, citrusy herb crust.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, steep the saffron threads in 2 tablespoons of warm stock for at least 15 minutes to extract the full aroma and color.

2. 02

   To make the gremolata crumb, melt 20g of butter in a small skillet over medium heat. Add breadcrumbs and toast until golden brown. Remove from heat and stir in the lemon zest and parsley. Set aside.

3. 03

   In a heavy-bottomed wide pan, sauté the minced shallot in 30g of butter until translucent. Add the Carnaroli rice and toast for 2-3 minutes until the grains are hot to the touch and translucent at the edges.

4. 04

   Deglaze the pan with the white wine, stirring constantly until the liquid has completely evaporated.

5. 05

   Begin adding the simmering stock one ladle at a time, stirring continuously. Wait until each ladle is almost fully absorbed before adding the next. Incorporate the saffron infusion halfway through the cooking process.

6. 06

   While the risotto is cooking, melt the remaining butter in a small saucepan over very low heat. Submerge the lobster tails in the butter and poach gently at roughly 80°C (175°F) for 5-6 minutes until opaque and tender. Slice into thick medallions.

7. 07

   When the rice is al dente (approximately 18 minutes), remove from heat. Perform the 'mantecatura' by vigorously stirring in the remaining chilled butter cubes and the Parmigiano Reggiano to create a creamy, emulsified sauce.

8. 08

   Divide the risotto into two warm shallow bowls. Arrange the lobster medallions on top and finish with a generous sprinkle of the gremolata crumb and a pinch of sea salt.