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RISOTTO OF LOBSTER HORN MEAT WITH FENNEL AND OVEN-DRIED
TOMATO SALAD AND LEMON-PRESSED EXTRA VIRGIN OLIVE OIL
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Ingredients for 4 as a starter:
300 grams lobster horn meat
16 cherry tomatoes
2 tablespoons olive oil
1 small brown onion, finely chopped
1 clove fresh garlic, crushed
250grams arborio rice
½ cup white wine
1 litre good quality chicken stock
2 tablespoons mascarpone cheese
1 head fresh fennel
lemon-pressed extra virgin olive oil
sea salt and freshly ground pepper
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METHOD
First cut the cherry tomatoes in halves lengthways,
lay onto an oven tray, season and place in 150°C oven for approximately
20 minutes to semi-dry and concentrate the flavour. Remove and reserve.
Using a wide heavy based saucepan, cook onion and
garlic in olive oil without colouring. Add rice and cook a further
three minutes over low heat stirring constantly. Add white wine,
increase heat to medium high and commence adding chicken stock little
by little (so that the cooking rice is the consistency of a runny
porridge).
Cook a further 15 to 20 minutes, adding stock when
required, still stirring all the time.
To check the rice is almost cooked, chew on a grain
or two, it will be quite firm to the bite but not chewy or chalky.
Take from the heat immediately, stir through lobster horn meat and
mascarpone, season and spoon into serving bowls.
Shave the fennel finely on a mandolin style blade
grater. Sprinkle on top of the risotto, dot with the oven-dried
cherry tomatoes and drizzle with the lemon pressed olive oil.
Try this with a chardonnay - the Arlewood 2004 from
Margaret River is terrific.
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