Lobster risotto

For 6 you need

Vegetable broth:
Put peeled and chopped carrots, fennel stalks, herb salt, dill stalks and 2.5 liters of water in a saucepan.
Boil for about 10 minutes and set aside.
Finely chop the shallot and saute in the grape seed oil in a deep-edged pan or thick-bottomed saucepan. Do not fry the onion in color but cook over low heat. Add the rice and stir. Add heat and wine, grated lemon zest and fennel. Allow to warm up for a moment and start adding the vegetable broth. Whenever part of the broth is absorbed more new. Do not immerse the rice in “potato water” or allow it to dry. Continue until the rice is almost cooked. Now mix in the butter, lobster broth, cream and parmesan cheese. Bring to a boil and serve immediately. Garnish with dill.

DeliDelin Laura has been a chef and a passionate recipe experimenter for 20 years.
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