Risotto with Lobster - Alghero Recipe

Risotto with Lobster - Alghero Recipe

»» Italian name: Risotto d'Aragosta Algherese

Cooking Recipes (Sardinia - Italy)


Ingredients:

• 350 g of rice
• 1 lobster 500 g
• 1 bunch parsley
• 2 cloves garlic
• 1 cup of extra virgin olive oil
• salt

Preparation:
First boiled lobster in salted water for about fifteen minutes, then drain and set aside the broth.
Privatel small fins, and then practiced two longitudinal cuts along the sides and gently lift the ventral membrane, then cutting it just below the head.
With the same care, always helping with a boxcutter, raised the pulp from the shell and trituratela.
Clean, wash and dry the parsley and peeled garlic cloves.
Chop everything and pour the mixture in a bowl, add half of lobster meat, a pinch of salt and oil.
Mix up the sauce, then place it in a casserole, preferably earthenware and let it fry for a few minutes on medium heat.
Then pour the rice into the saucepan and mix together thoroughly, using a wooden spoon.
Simmer for 5 minutes so, then join the broth filtrate obtained by mixing and cooking lobster brought to the area (always careful to keep the rice moist and if all were too dry, add more broth).
After about 15 minutes, add rice to the remaining lobster meat, mixed.
Serve with a bottle of Vermentino Lobster, served chilled.