Risotto with Lobster Entrails and Balsamic Vinegar of Modena D.O.P.

Recipe ingredients:

(for 10 people)

risotto
200 g Carnaroli rise
80 g of butter
Water to taste
1 dl of dry white wine
5 g of mignonnette pepper
20 g of Parmigiano Reggiano d.o.p. cheese

Lobster Entrails
200 g of lobster entrails
4 cl of Cognac
5 g of finely chopped onion

Lobster
800 g of lobster

Finishing
40 g of Traditional Balsamic Vinegar of Modena PDO
4 small shallots
30 g of sugar
20 g of butter
Boiled parsley to taste

Preparation:

Risotto
Toast rice with 20 g of butter, moisten with water, bring to ¾ of cooking, add the wine and pepper in mignonnette, finish the cooking and then stir by adding 60 g of butter and grated Parmigiano Reggiano cheese.

Lobster Entrails
Put in a vacuum bag Lobster entrails, Cognac and chopped onion and cook to 95 ° C for 24 hours, then scallope lobster gizzards, retrieve and filter the cooking liquid.

Lobster
Steam the lobster, open, escalope obtaining medallions and divide the claws in half lengthwise.

Finishing
Bake at 160° C shallots with sugar and 20 g of butter, then split them in half.

Presentation:

Place the risotto in bowls.
Place the medallions of lobster and the half claw.
Combine half shallot and scaloped lobster entrails.
Drizzle with entrails cooking sauce.
Place curly parsley.
Drizzle with Traditional Balsamic Vinegar of Modena.