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Le Chaudron recipe
Risotto au homard festif
Lobster risotto
⏱ 60 minServes 4Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)Arborio or Carnaroli rice
2cooked Breton lobsters500 g / 18 oz each
1.5 L (6¼ cups)hot lobster stock
150 ml (⅔ cup)dry white wine
1shallot, finely chopped
100 g (3½ oz)grated Parmesan
50 g (2 oz)unsalted butter
100 ml (½ cup)heavy cream
2 tbspolive oil
- 300 g (11 oz) Arborio or Carnaroli rice
- 2 cooked Breton lobsters 500 g / 18 oz each
- 1.5 L (6¼ cups) hot lobster stock
- 150 ml (⅔ cup) dry white wine
- 1 shallot, finely chopped
- 100 g (3½ oz) grated Parmesan
- 50 g (2 oz) unsalted butter
- 100 ml (½ cup) heavy cream
- 2 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Shell the lobsters, keeping the claws and tails whole, and keep warm in a little stock.
- Keep the lobster stock at a steady simmer.
- Soften the shallot in the olive oil and 30 g (1 oz) of butter in the sauté pan for 3 minutes without browning.
- Add the rice and toast for 2 minutes, stirring, then add the white wine and let it evaporate.
- Add the stock a ladle at a time, stirring often, for 18 minutes until creamy.
- Off the heat, beat in the remaining butter, the cream and Parmesan.
- Spoon onto hot plates and top with the lobster and a little Parmesan.
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