Lobster risotto with tempura and mullet-today's kitchen… Emanuele

Emanuele, now an affectionate participant of the contest, sends us another very refined recipe. A delicate risotto and a must try. We await new recipes of yours or your friends Emanuele, come on, hands to the stove and the pans!






Ingredients for 2 people:

 

2 Aragostelle from 200 grams each
200 grams of Carnaroli rice
1 tablespoon grated roe
1 clove of garlic
1 Walnut of butter
1 egg
20 grams flour 00
100 grams rice flour (alternatively flour 00)
Peanut seed oil to taste
E.V.O. Oil and salt to taste

 

Procedure:
 
First you have to clean and prepare the lobsters. Wash under running water, drain, them on a cut and with the help of a knife separate the tails from the heads. In a pot pour a drizzle of oil and the heads that you cut into pieces with the help of a shears, brown a few minutes, then blend with white wine. When you no longer smell wine, add 1 litre of water and simmer for 20 minutes. Meanwhile we prepare the pulp of lobster, with the help of a shears free the tails of lobsters from their carapace, one will leave it intact, with still attached the last part of the tail, while the pulp of the second lobster must be chopped to Knife. The lobster left with its tail will then have to be divided in half by the length, so you get 2 fillets, each with a piece of tail attached. When the fish bubble is ready, filter it with a strainer and keep the heat from the side.
Now prepare the risotto, in a pan pour abundant oil evo and a clove of garlic crushed, brown and add the rice. Toast the rice for 2-3 minutes, then add a ladle of broth and stir, proceed in this way to cook the rice, adding broth when the risotto requires it. When the rice is almost al dente, add the lobster pulp that you have chopped and finish the cooking. Add a knob of butter, set of salt, remove the pot from the heat and cover with a lid, so that the risotto rests for a few minutes.
In the meantime, prepare the tempura, in a saucepan pour 2 fingers of peanut oil and bring it to 180 degrees. Take the 2 parts of the lobster tail that you have previously prepared and pass them in the 00 flour, then prepare the batter with 1 glass filled with very cold (almost icy) water, an egg, a generous pinch of salt and the rice flour (if you don't find it It is also the 00), stir quickly with a fork and batter the 2 pieces of lobster, tuffateli in boiling oil and cook until they have taken a golden color. Thanks to this batter you do not even need to dry the excess oil from the fried, because thanks to the thermal shock between the frozen batter and the boiling oil, it will instantly create a solid and very crispy peel, which is very light and not Absorbs the oil at all.
 

Tips for mise en place:

Pour the risotto on the plates and knock the bottom to distribute it evenly, then lay a piece of tempura for each dish and then sprinkle with the ROE.


We serve well warm and good appetite!!!!!




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