Since I actually favored the flavour profile of a Portuguese dish I product of rice with lobster and clams (Arroz de lagosta), I assumed it will be good to show it right into a risotto. The Portugese arroz is way more soupy than risotto and made with common rice, and I’ve changed the cilantro with parsley (as Italians by no means use parsley), and decreased the chilli, however in any other case it’s just about the identical dish. And as anticipated it got here out nice. It’s definitely not an affordable dish (as each vongole and lobster are costly) and fairly a bit of labor, however it’s completely value it.
Components
For 3-4 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, similar to 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
Put together the lobster and lobster inventory as per my recipe. Should you don’t have sous vide gear, simmer the lobster shells with the water for 20 minutes in a lined pot on the stovetop as an alternative.
Combine 30 grams (4 teaspoons) effective desk salt with 1 litre (4 quarts) of water till dissolved, then add the clams, and permit them to purge themselves for about 1 hour.
After that, rinse them nicely with clear chilly water to take away the salt on the skin. Examine 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. Cowl and prepare dinner over excessive warmth till the clams have opened.
Drain the clams and reserve the liquid.
Take many of the clams out of their shells, however depart 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. Maintain it scorching.
Filter the liquid retrieved from the clams (utilizing a colander or sieve lined with kitchen paper), and produce it to boil. Permit to scale back to about half.
Warmth 45 grams (3 Tbsp) butter in a large, low, thick-bottomed pan. When the butter has melted, add the chopped onion.
Stir over medium warmth till the onion is comfortable and barely golden, about 10 minutes. Then add the minced clove of garlic and stir for an additional minute, ensuring the garlic doesn’t shade an excessive amount of.
Add the rice.
Toast the rice over medium warmth for a few minutes.
Deglaze with the remaining 80 ml (1/3 cup) white wine.
Stir over medium warmth till the wine has evaporated.
Add 120 ml (1/2 cup) of pureed tomatoes, and stir till the liquid has been absorbed by the rice.
Add a ladle of lobster inventory.
Stir till the lobster inventory has been absorbed by the rice, then add one other ladle of inventory.
Maintain stirring and including ladles of inventory till the rice is nearly al dente, 16 to 18 minutes.
Alternate between lobster inventory and clam liquid, ensuring you retain a few of each. Should you run out of each, you need to use scorching water as an alternative.
When the rice is nearly completed, add the lobster to the lobster inventory, and depart it within the scorching inventory over low warmth for a few minutes to warmth it via (and to prepare dinner the uncooked lobster tail meat). Don’t let the inventory boil, as that will make the lobster powerful and rubbery.
Put the clam meat within the clam liquid and depart it there for a few minutes over low warmth to warmth via. Once more, don’t let the liquid boil, as that will toughen the clam meat.
When the rice is al dente and all of the liquid has been absorbed, add the clam meat with the liquid.
Add the lobster meat and lobster inventory as nicely.
Stir to combine, then flip off the warmth. The rice ought to be barely soupy at this level.
Add 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 minutes, lined.
Pour a small quantity of water right into a saucepan and add the clams of their shells reserved for adornment.
Cowl and produce to a boil, then flip off the warmth and permit the clams to warmth up for a minute or so.
Serve the risotto on preheated plates, garnished with the clams of their shells and remaining tablespoon of parsley.
Wine pairing
This may work with most unoaked dry however barely fruity Italian white wines, similar to Gavi, Soave, Verdicchio, Vermentino, Greco, or Fiano.
