Informations supplémentaires
35 min.
|
667 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the chives. Chop the shallot. Cut the lemon into quarters. Crumble the broth cube into 3.5 2P | 5 3P cups of hot water.
2. Make the cream corn
Put the cream and 2 2P | 3 3P tbsp. of water in a small saucepan with half of the corn and the saffron. Heat over medium-high for 4-6 minutes to infuse the cream. Season to taste. Reduce everything into a homogeneous sauce using a hand blender or a food processor. Set aside.
3. Reheat the lobster
Strain the lobster then put in a small saucepan with the rest of the corn, 3 2P | 5 3P tbsp. of butter and the juice of half a lemon. Heat on low for 3-4 minutes to warm up.
4. Start the risotto
Heat a drizzle of oil in a large pan on medium high. Cook the shallot 2-3 minutes. Add the rice and mix well. Add the broth little by little, stirring frequently, until the rice is tender and creamy, about 20-24 minutes.
5. Add the corn cream
Add the corn cream, grana padano and lobster to the pan. Mix and cook for 2-3 minutes over medium heat. Adjust seasoning to taste.
6. Plate your dish
Serve the risotto and garnish with the chives and lemon juice to taste. Bon appétit!
200gLobster Meat
180gArborio Rice
1unitVegetable Broth Cube(s)
1unitShallot
100mlCream 18%
0.5gGround Saffron
340mlCream Corn
1unitChives
1unitLemon
30gGrana Padano Cheese
What you need
strainer, hand blender, pan, saucepans
667 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
92g
31%
fat
18g
28%
cholesterol
177mg
59%
fiber
3g
12%
protein
31g
saturated
10g
50%
sodium
1601mg
67%
sugar
1g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg