Lobster and Truffle Risotto

What does it include?

Ingredients

• 200 g of rice for risotto
• 400 ml of fish or seafood broth
• 100 ml white wine
• 2 large prawns, peeled and filleted
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 50 g fresh black truffles, grated
• 60g butter
• 30 g grated parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil

How to prepare it step by step?

Preparation

1. Heat the broth in a saucepan and keep it over low heat.
2. In a large skillet, heat a little olive oil and sauté the onion and garlic until translucent.
3. Add the rice and fry until lightly golden.
4. Add the white wine and cook until it evaporates.
5. Add a tablespoon of hot broth at a time, stirring constantly, until the rice absorbs the liquid.
6. In another pan, cook the prawns with a little butter until they are pink.
7. When the rice is al dente, toss it with butter, Parmesan cheese, grated truffles, salt and pepper.
8. Serve the risotto on plates, garnish with prawns and a few drops of olive oil.
9. Garnish with a little more truffle zest before serving.