| Italian food's known for its variety, richness and taste. | | | | * Sliced Crimini mushrooms - 12 |
| Italian cuisine is popular throughout the world because | | | | * Brandy - 2 tbsp |
| of its ability to please everyone's tastes and its | | | | * Lobster meat - cut into cubes and cooked - 2 cups |
| versatility. The risotto is an Italian specialty that's | | | | * Chopped shallots - ¼ cups |
| universally famous for its creamy texture and delightful | | | | * White wine - 1 cup |
| taste. The essence of this dish is short-grained rice | | | | * Arborio rice - 2 cups |
| and saffron; the history behind this saffron rice is quite | | | | * Lobster broth - 6 cups |
| interesting. | | | | * Salt |
| Rice made an entry into Italy in the fourteenth century; | | | | * Pepper |
| Arabs introduced rice to Italians and soon rice became | | | | * Chevre - 6oz |
| a part of the local cuisine. In 1574, a young trainee, | | | | * Crushed chive - 2 tbsp |
| Valerius, was given charge of painting the stained | | | | How to Proceed - |
| glass window of Cathedral Duomo Di Milano. The | | | | * Take about 2 tbsp of oil in a skillet and heat it. Add |
| result turned out to be quite bright; this made people rib | | | | crimini mushrooms and sauté till they become brown. |
| him saying he used saffron to get such bright colours. | | | | Stir in lobster meat and toss around. After the lobster's |
| This made him angry and as a prank, he threw in lots | | | | cooked for about 60 secs, increase the heat and add |
| of saffron in the rice dish served at his master's | | | | brandy. Stir well for about a minute. Turn off the heat |
| wedding. His prank backfired and everyone loved the | | | | and keep the pan aside. |
| flavoursome rice; this was the first risotto. | | | | * Pour in the remaining oil into a large pan. Sauté |
| Cooking risotto is an art. To get the right creamy | | | | shallots in the oil till they are soft. Mix in the rice and |
| texture, you'll need to know just how long to cook and | | | | keep stirring till the oil has coated the rice completely. |
| what ingredients to add when. If you cook for too long, | | | | * Now, add the white wine. Keep stirring and add 3 |
| the rice may become mushy. Selecting the right | | | | cups of lobster broth. Keep on stirring while it cooks. |
| variety of rice is also important; Carnaroli, Vialone and | | | | When the rice has absorbed the broth, pour in two |
| Arborio are good choices of rice to sue for your | | | | more cups of lobster broth slowly. When this is |
| risotto. | | | | absorbed, mix in the lobster-mushroom mix. Add the |
| You can make risotto with vegetables, seafood or any | | | | remaining broth, salt and pepper. |
| kind of meat; but according to me, lobster makes an | | | | * The rice will absorb all the liquid and get soft. When |
| ideal ingredient for risotto. When rice is cooked with | | | | there's no more liquid remaining, transfer to serving |
| lobster stock, the flavour gets enhanced and the dish | | | | bowl and add the cheese. Garnish with chives. |
| tastes exquisite. | | | | Tasty, homemade lobster risotto is ready. You'll find |
| Here's my recipe for lobster risotto- | | | | that this dish is better than the risotto served at |
| You'll need - | | | | restaurants because slow cooking enhances the |
| * Olive oil- ¼ cup | | | | flavour of the dish. |