Lobster and Tarragon Risotto - Risotto con aragosta e dragoncello

Name: Lobster and Tarragon Risotto - Risotto con aragosta e dragoncello
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Yield: 6 portions
Ingredients: 75 g Parmesan cheese; 3 - 4 sprigs fresh tarragon; 90 g shallots; 3 garlic cloves; 40 g extra virgin olive oil; 75 g unsalted butter; 200 g tinned chopped tomatoes; 350 g risotto rice; 30 g brandy; 800 g seafood broth; 2 tsp fine sea salt; ¼ tsp ground cayenne pepper; ¼ tsp ground black pepper; 200 g lobster tail; 4 fresh chives

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Schwierigkeitsgrad einfach

Arbeitszeit 10 Min

Gesamtzeit 35 Min

Portionen 6 portions

Zutaten

75 g Parmesan cheese, cut in pieces (2 cm)
3 - 4 sprigs fresh tarragon, leaves only (approx. 2 Tbsp)
90 g shallots, halved
3 garlic cloves
40 g extra virgin olive oil
75 g unsalted butter, diced
200 g tinned chopped tomatoes
350 g risotto rice
30 g brandy
800 g seafood broth (shellfish stock), boiling
oder 1 fish stock cube (for 0.5 l) (shellfish stock), boiling
2 tsp fine sea salt, plus extra to taste
¼ tsp ground cayenne pepper
¼ tsp ground black pepper, plus extra to taste
200 g lobster tail meat, cut in pieces (2 cm)
4 fresh chives, chopped, for garnishing

Nährwerte: pro 1 portion
Brennwert: 1911 kJ / 456 kcal
Eiweiß: 15.4 g
Kohlenhydrate: 49 g
Fett: 21.4 g