Since I in point of fact favored the flavour profile of a Portuguese dish I product of rice with lobster and clams (Arroz de lagosta), I assumed it will be great to show it right into a risotto. The Portugese arroz is a lot more soupy than risotto and made with common rice, and I’ve changed the cilantro with parsley (as Italians by no means use cilantro), and diminished the chilli, however differently it’s just about the similar dish. And as anticipated it got here out nice. It’s on no account an affordable dish (as each vongole and lobster are pricey) and fairly somewhat of labor, however it’s utterly price it.
Components
For three-4 servings as primo piatto
- lobster meat and lobster inventory from this recipe
- 1 kilo (2.2 lbs) vongole or different small clams
- 250 grams (1 1/4 cup) risotto rice, reminiscent of Carnaroli or Arborio
- 200 ml dry white wine, divided (1/3 cup + 1/2 cup)
- 1 onion, minced
- 1 clove garlic, minced
- 120 ml (1/2 cup) sieved tomatoes or pureed canned tomatoes
- 60 grams (4 Tbsp) butter
- pinch of cayenne pepper
- 2 Tbsp minced recent flat leaf parsley
Directions
Get ready the lobster and lobster inventory as in step with my recipe. For those who don’t have sous vide apparatus, simmer the lobster shells with the water for 20 mins in a lined pot at the stovetop as an alternative.
Combine 30 grams (4 teaspoons) nice desk salt with 1 litre (4 quarts) of water till dissolved, then upload the clams, and make allowance them to purge themselves for roughly 1 hour.
After that, rinse them neatly with blank chilly water to take away the salt at the outdoor. Test for clams that stay open when they’re in candy water and discard them.
However the clams in a pan togeter with 120 ml (1/2 cup) of white wine. Duvet and cook dinner over top warmth till the clams have opened.
Drain the clams and reserve the liquid.
Take many of the clams out in their shells, however go away some for adornment. Chop the lobster meat.
Pour the lobster inventory right into a saucepan and warmth it up however don’t let it boil. Stay it scorching.
Clear out the liquid retrieved from the clams (the usage of a colander or sieve coated with kitchen paper), and convey it to boil. Permit to scale back to about part.
Warmth 45 grams (3 Tbsp) butter in a large, low, thick-bottomed pan. When the butter has melted, upload the chopped onion.
Stir over medium warmth till the onion is comfortable and relatively golden, about 10 mins. Then upload the minced clove of garlic and stir for any other minute, ensuring the garlic doesn’t colour an excessive amount of.
Upload the rice.
Toast the rice over medium warmth for a few mins.
Deglaze with the remainder 80 ml (1/3 cup) white wine.
Stir over medium warmth till the wine has evaporated.
Upload 120 ml (1/2 cup) of pureed tomatoes, and stir till the liquid has been absorbed through the rice.
Upload a ladle of lobster inventory.
Stir till the lobster inventory has been absorbed through the rice, then upload any other ladle of inventory.
Stay stirring and including ladles of inventory till the rice is nearly al dente, 16 to 18 mins.
Trade between lobster inventory and clam liquid, ensuring you stay a few of each. For those who run out of each, you’ll be able to use scorching water as an alternative.
When the rice is nearly finished, upload the lobster to the lobster inventory, and go away it within the scorching inventory over low warmth for a few mins to warmth it via (and to cook dinner the uncooked lobster tail meat). Don’t let the inventory boil, as that might make the lobster tricky and rubbery.
Put the clam meat within the clam liquid and go away it there for a few mins over low warmth to warmth via. Once more, don’t let the liquid boil, as that might reinforce the clam meat.
When the rice is al dente and the entire liquid has been absorbed, upload the clam meat with the liquid.
Upload the lobster meat and lobster inventory as neatly.
Stir to combine, then flip off the warmth. The rice will have to be relatively soupy at this level.
Upload 15 grams (1 Tbsp) of diced butter and 1 tablespoon of minced parsley, then stir till the butter has melted. Permit the risotto to relaxation for a few mins, lined.
Pour a small quantity of water right into a saucepan and upload the clams of their shells reserved for adornment.
Duvet and convey to a boil, then flip off the warmth and make allowance the clams to warmth up for a minute or so.
Serve the risotto on preheated plates, garnished with the clams of their shells and ultimate tablespoon of parsley.
Wine pairing
This will likely paintings with maximum unoaked dry however relatively fruity Italian white wines, reminiscent of Gavi, Soave, Verdicchio, Vermentino, Greco, or Fiano.
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