Lobster and Tarragon Risotto - Risotto con aragosta e dragoncello

Name: Lobster and Tarragon Risotto - Risotto con aragosta e dragoncello
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Yield: 6 portions
Ingredients: 75 g Parmesan cheese; 3 - 4 sprigs fresh tarragon; 90 g shallots; 3 garlic cloves; 40 g extra virgin olive oil; 75 g unsalted butter; 200 g tinned chopped tomatoes; 350 g risotto rice; 30 g brandy; 800 g seafood broth; 2 tsp fine sea salt; ¼ tsp ground cayenne pepper; ¼ tsp ground black pepper; 200 g lobster tail; 4 fresh chives

4.8 198 évaluations

Préparer. 10min

Total 35min

6 portions

Ingrédients

Parmesan cheese cut in pieces (2 cm)
75 g
fresh tarragon leaves only (approx. 2 Tbsp)
3 - 4 sprigs
shallots halved
90 g
garlic cloves
3
extra virgin olive oil
40 g
unsalted butter diced
75 g
tinned chopped tomatoes
200 g
risotto rice
350 g
brandy
30 g
seafood broth (shellfish stock), boiling
800 g
1 fish stock cube (for 0.5 l), (shellfish stock), boiling
fine sea salt plus extra to taste
2 tsp
ground cayenne pepper
¼ tsp
ground black pepper plus extra to taste
¼ tsp
lobster tail meat, cut in pieces (2 cm)
200 g
fresh chives chopped, for garnishing
4