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Free Delivery on orders €50 and over


Zaccaria Integrale Nero Otello (1kg)


Out of stock

Product Description

Brown rice characterized by a delicate fragrance that goes well with vegetables, meats and fish.

Lobster Risotto with Black Rice

Serves 6

3 lobsters
3 tablespoon butter, 2 tablespoons melted, 1 softened
Kosher salt and freshly ground black pepper
6 1/4 cups vegetable or fish stock
3 tablespoons olive oil
1 leek, white part only, trimmed of roots and outer leaves, sliced thinly crosswise and swirled in a bowl of cold water to remove any grit
1/2 head fennel, tough outer layers removed, core removed, thinly sliced
2 cups Integrale Nero Otello Rice
1 1/2 cups prosecco
1 tablespoon flat leaf parsley, finely chopped

Place a large pot of water, or a pot fitted with a steamer rack and filled with 2 inches of water, on a burner. Bring water to a boil over high heat. Place the lobsters in the pot, cover, and cook for 3-4 minutes. Remove the lobsters from the pot.

Place a lobster shell side down on a cutting board. With a sharp knife, place the tip in the middle of the lobster, with the sharp end facing the head, and thrust down, bringing the rest of blade down from the center along the head, cutting the lobster in half lengthwise. Turn the lobster and repeat, cutting through the tail. Separate the two halves. Place on a sheet pan. Do the same with the other two lobsters.

Bring the stock to a low boil. Preheat the grill to medium high.

Heat the oil in a large saute pan, add the leek and fennel and cook over low heat, stirring occasionally, for 5 minutes.

Add the rice. Stir for about 1 minute. Add the prosecco, and simmer until it has evaporated. Stir in a ladleful of the stock. Cook, adding the stock a ladleful at a time, and allowing it to be absorbed by the rice before adding more. Cook until the rice is al dente; don’t worry if you don’t use all the stock, you don’t want mushy rice. This Venere rice will take about 40 – 50 minutes to cook, significantly longer than most risotto rices. It will also not be as creamy.
About 10 minutes or so before you think the rice will be done, drizzle the lobster bodies with the melted butter, and season with salt and pepper. Place the lobsters meat side up on the grill, grill until cooked through, about 7 – 9 minutes. Remove from grill, place on a clean sheet pan and cover to keep warm. This step is a great one to delegate, while you continue to watch the risotto!

When the risotto is al dente, season with salt to taste, and serve in a warm dish, topped with a half lobster, drizzled with a bit of olive oil and garnished with the chopped parsley.


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