Spicy Lobster Risotto
4 tbsp unsalted Butter
1 Celery Stick, minced
1 Onion, minced
1 cup Carnaroli Rice
4 tbsp Brandy
5 cups Fish stock
A sprig of fresh Tarragon
2 medium-sized Lobsters, boiled, meat removed
10 shakes Tabasco sauce
Sea Salt and freshly milled Black Pepper
- Combine first 3 ingredients and cook until softned and slightly browned.
- Add rice and cook for 3 minutes. Deglaze with wine, and reduce. Ladle stock ½ cup at a time, and repeat as it is absorbed. Consistently stir to prevent sticking. Look for a creamy, tender rice kernel.
- After 18 minutes, check rice for al dente texture. Stir in remaining ingredients and garish with a touch of Parmesan cheese.