Lobster Risotto (Risotto all’Astice)

Lobster Risotto (Risotto all’Astice)

Lobster Risotto (Risotto all’Astice)

By Master Chef Gianluca Deiana Abis

History of Lobster Risotto

Lobster Risotto, or Risotto all’Astice, is a luxurious dish that originates from Italy’s coastal regions, particularly Liguria and Tuscany. Inspired by the classic Venetian seafood risottos, this dish highlights the rich, briny flavors of lobster combined with the creamy texture of perfectly cooked risotto. Historically, lobster was considered a delicacy reserved for special occasions, but as fishing techniques evolved, it became more accessible. Today, it remains a centerpiece for festive meals and fine dining.

Ingredients (Serves 4)

For the Lobster Stock:

• 2 fresh lobsters (or 1 large, about 600-800g)

• 2 tbsp extra virgin olive oil

• 1 onion, chopped

• 1 carrot, chopped

• 1 celery stalk, chopped

• 2 garlic cloves, crushed

• 1 tbsp tomato paste

• ½ cup white wine (such as Vermentino)

• 1.5L water

• 1 bay leaf

• Salt and pepper, to taste

For the Risotto:

• 320g Carnaroli or Vialone Nano rice (never Arborio)

• 3 tbsp extra virgin olive oil

• 2 tbsp unsalted butter

• 1 shallot, finely chopped

• ½ cup white wine

• 1L lobster stock (prepared earlier)

• 2 tbsp Parmigiano Reggiano, grated (optional)

• Fresh parsley, chopped

• Lemon zest (optional, for freshness)

Step-by-Step Instructions

1. Prepare the Lobster Stock

1. Bring a large pot of salted water to a boil and blanch the lobsters for 2 minutes. Remove and transfer to an ice bath.

2. Separate the meat from the shells:

   • Twist off the claws and tail. Remove the meat and set it aside.

   • Crack the shells and remove any remaining bits of meat.

   • Keep the shells and heads for the stock.

3. In a large pot, heat extra virgin olive oil and sauté the onion, carrot, celery, and garlic until softened.

4. Add the lobster shells and cook for 5 minutes, stirring frequently.

5. Stir in the tomato paste, then deglaze with white wine.

6. Pour in water, add the bay leaf, and let simmer for 45 minutes.

7. Strain the stock and keep it warm.

2. Tostatura (Toasting the Rice)

8. In a large pan, heat extra virgin olive oil and sauté the shallot until translucent.

9. Add the Carnaroli or Vialone Nano rice and toast for 2-3 minutes, stirring constantly until slightly translucent.

3. Bagnatura (Adding the Stock)

10. Deglaze the rice with white wine, stirring until it evaporates.

11. Begin adding the hot lobster stock, one ladle at a time, stirring continuously and allowing the rice to absorb the liquid before adding more.

12. Continue this process for about 15-18 minutes, or until the rice is al dente.

4. Mantecatura (Final Touch)

13. Reduce the heat and add the lobster meat, cut into chunks, allowing it to warm gently in the risotto.

14. Stir in butter and (if using) Parmigiano Reggiano for extra creaminess.

15. Remove from heat, cover, and let rest for 2 minutes.

Chef’s Tip

For an extra burst of flavor, grill the lobster tail separately with a touch of olive oil, garlic, and lemon zest, then place it on top of the plated risotto as a garnish. This adds texture and enhances the visual appeal of the dish.

Italian Wine Pairing

Vermentino di Gallura DOCG – This Sardinian white wine has fresh citrus notes, a crisp minerality, and a slightly saline quality that pairs beautifully with the delicate sweetness of the lobster and the richness of the risotto.

Enjoy this luxurious Lobster Risotto, a dish that celebrates the elegance of Italian seafood cuisine! 🦞🍷