Lobster risotto with scampi

Name: Lobster risotto with scampi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Risotto rice (Italian round grain rice); 2 Shallots or small onions; 3 TABLESPOONS Olive oil; 200 ml White wine; 1 glass (400 ml) Lobster rear; 1 (approx. 300 g) Courgette; 16 scampi ready to cook (à approx. 25 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Lobster Butter; 7-10 Tbsp Coriander

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Risotto rice (Italian round grain rice)
2 Shallots or small onions
3 TABLESPOONS Olive oil
200 ml White wine
1 glass (400 ml) Lobster rear
1 (approx. 300 g) Courgette
16 scampi ready to cook (à approx. 25 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Lobster Butter
7-10 Tbsp Coriander

Directions

1
Wash and drain the rice. Peel and finely dice the shallots. Heat 1 tablespoon of oil in a saucepan and sauté the shallots in it. Add rice, glaze briefly and deglaze with white wine.
2
Add the lobster stock and simmer for about 20 minutes, stirring occasionally. In the meantime wash and clean the zucchini and cut them into small cubes. Wash the scampi, dab dry and season with salt and pepper.
3
Heat 1 tablespoon of oil in a frying pan and fry the scampi for about 6 minutes on both sides. Heat 1 tablespoon of oil in a frying pan and fry the zucchini in it for about 2 minutes. Season with salt and pepper.
4
Stir lobster butter into the risotto and season with salt. Arrange lobster risotto with scampi and zucchini on plates. Garnish with coriander.