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This is one of the most classic dishes in Hell's Kitchen. It features a beautifully creamy Arborio rice risotto infused with sweet butternut squash puree, studded with diced squash and tender lobster meat, and topped with a perfectly butter-poached lobster tail.
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Toast Arborio rice with shallots in olive oil, then deglaze with white wine. → Gradually add warm chicken stock, stirring constantly until the rice is creamy and cooked. → Stir in butternut squash puree, Parmesan cheese, salt, and pepper. → Fold in lobster meat, diced squash, and chives. → Serve immediately, topped with a butter-poached lobster tail and fried sage.
Toast Arborio rice with shallots in olive oil, then deglaze with white wine. → Gradually add warm chicken stock, stirring constantly until the rice is creamy and cooked. → Stir in butternut squash puree, Parmesan cheese, salt, and pepper. → Fold in lobster meat, diced squash, and chives. → Serve immediately, topped with a butter-poached lobster tail and fried sage.
This is one of the most classic dishes in Hell's Kitchen. It features a beautifully creamy Arborio rice risotto infused with sweet butternut squash puree, studded with diced squash and tender lobster meat, and topped with a perfectly butter-poached lobster tail.
Heat a heavy-bottom pan over medium-high heat. Add a touch of olive oil.
Add the Arborio rice to the hot pan, spreading it into an even layer. Toast the rice until you can smell its nutty aroma. This process helps release the natural starches.
Add the finely diced (brunoise) shallots to the rice and stir to 'sweat' them, releasing their moisture and flavor.
Deglaze the pan with a splash of white wine. Stir continuously and cook until the alcohol has completely evaporated.
Begin adding warm chicken stock one ladle at a time. Stir the risotto constantly, allowing the rice to fully absorb the liquid before adding the next ladle. Continue this process for about 20 minutes until the rice is creamy and al dente.
Risotto is a dish that requires your full attention; you cannot walk away from it. Constant stirring is key to developing its creamy texture.
Toasting the rice before adding liquid is a crucial step to release its starches and achieve a creamy consistency.
Add the stock gradually, about 2 ounces every minute, allowing the rice to absorb the liquid before adding more. Do not drown the rice.
Poach the lobster gently in butter (beurre monté) to keep the delicate meat tender and flavorful.
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