We were sent 1000 grams of rice, Riso Vignola, Integrale Rice to be exact and with this box of rice we need to make three separate dishes for the contest (provided we go all the way).
Lobster risotto is what I came up with for my savory entry.
Are you ever faced with having that extra lobster just lying around and you just don't know what to do with it? Make lobster risotto. I chopped up a bit and folded it in and saved some big chunks to put on top and to mix in while eating - I wouldn't want the delicate lobster to get tough from too much heat!
The beauty of cooking is you can do whatever you want. If you want to put queso fresco, creme fraiche and cotija cheese in with your lobster risotto (like I did) then go right ahead and do it - there are no rules.
Basil tastes delicious so why not put in some basil too, I like to cook with color and experiment with flavors.
Tobiko tastes great too, so why not make a plate with tobiko, the colors are beautiful and the sweet and briny crunch of the roe will make a nice addition.
2 cups Integrale Rice
1 small onion
1 tablespoon unsalted butter
2-3 cups chicken broth (use as necessary)
2 tablespoons creme fraiche
1 tablespoon cotija cheese
1 tablespoon queso fresco
1 cooked lobster - chopped
2 tablespoon tobiko roe
basil for garnish
Salt and Pepper to taste
Toast rice in hot pan until slightly golden then add onion and butter and sauté until soft. Slowly add broth stirring constantly to activate starch, 15 minutes into it ( or as rice becomes al dente) add cheeses and some of the chopped lobster. Test for taste - plate and add more lobster, basil and tobiko on finished plate.
This was a winner and it should stay on that track so PLEASE vote for me ChezWhat? Lobster Risotto.