Lobster Acquerello Risotto





2 Servings



  1. Chop half a spring onion and simmer it with extra-virgin truffle olive oil.
  2. Once the oil is warm and the spring onion starts to sizzle, add the rice and toast it for a couple of minutes. 
  3. Preheat the fish soup in a saucepan and keep it at medium heat.
  4. Start pouring small amounts of the soup into the pan with the rice and continue stirring. Keep doing this for three-quarters of the rice cooking time. 
  5. Add the lobster meat and some salt to taste and continue stirring for a couple of minutes, adding soup to prevent the rice from sticking to the pot. 
  6. Make sure you add the right amount of soup to make the risotto creamy (and not too liquid or overcooked).  
  7. Once the risotto is finally cooked, drizzle some extra-virgin truffle olive oil on top.
  8. Bon appétit!