LOBSTER SAFFRON RISOTTO


COOKING TIME 45 MINS	SERVES 6	CHEF's PHOTO

Something to celebrate? Prepare this delicious and nutritious risotto, made with sustainable lobster, by Canadian chef Charlotte Langley.


COOKING TIME 45 MINS	SERVES 6	RECIPE BY CHEF CHARLOTTE LANGLEY

Something to celebrate? Prepare this delicious and nutritious risotto, made with sustainable lobster, by Canadian chef Charlotte Langley.

Here's Chef's version, now it's your turn!

DID YOU KNOW?

The lobster is a LARGE crustacean from the same group as shrimp AND prawns. MSC certified lobsters are fished in the Northwest and East Atlantic. Rock lobsters are fished in the Central and Southeast Pacific, southeast atlantic and West Indian Ocean.

DID YOU KNOW?

The lobster is a large crustacean from the same group as shrimp and prawns.

MSC certified lobsters are fished in the Northwest and East Atlantic. Rock lobsters are fished in the Central and Southeast Pacific, southeast atlantic and West Indian Ocean.

Lobsters play an important role in the marine ecosystem but European and some North American stocks are at serious risk of overfishing. This is why it is vital to buy only lobsters from sustainable fisheries.

Lobsters are typically blue, green, grey or brown in the wild. Their more recognisable red colouring is caused by astaxanthin, a pigment which is released when lobster is cooked.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

1/3 lb (175g) of cooked MSC certified lobster meat or 2 cans of Scout Lobster
8.5 c (2l) fish or lobster stock
1 c (200g) Arborio (risotto) rice
5 T extra virgin olive oil
1 yellow/brown onion, diced
1/2 c (25g) diced celery
1 T crushed garlic
3/4 c (75g) diced red and yellow peppers
3/4 c (75g) shaved zucchini (courgette)
1/2 c (45g) diced fennel (save fronds for garnish)
1 c (250m) l dry white wine
6 strands of saffron
3 T smoked sweet paprika
1/2 c (110g) tomato paste
Salt and pepper to taste
Zest and juice of a lemon
Freshly grated Parmigiano Reggiano cheese to taste (optional)

Nutrition Information
9 servings

Calories: 450 kcal
Total Fat (g): 15 g
Cholesterol: 155 mg
Sodium: 775 mg
Total Carbs: 20 g
Fibers: 2 g
Sugars: 3.5 g
Protein: 52 g

Let's cook!

STEP 1

Bring the fish stock to a simmer in a medium-sized saucepan.

STEP 2

Soak the strands of saffron in the white wine to infuse for at least 10 minutes.

STEP 3

Preheat a medium-sized high-sided pot to medium and add the olive oil. Add onion, garlic, celery and fennel. Sweat them until tender (approximately 5-10 minutes). Then stir in the rice, thoroughly coating it.

STEP 4

Cook the rice until it is no longer chalky-looking and begins to pop – about 5 minutes. Add the smoked paprika and coat the grains. Add the saffron-infused wine and simmer, stirring constantly until it has evaporated. Swirl in the tomato paste.

STEP 5

Add a few ladles of stock and reduce heat slightly. Good things take time, and risotto is definitely one of those things. Continue to simmer, stir until almost dry. Continue adding ladles of hot stock and stir until almost tender (approximately 30-45 minutes).