Risotto with Lemon and Pulp of Lobster

Among the many uses of the lemon, the main one concerns the cooking field. Symbol of the Sorrento Coast and of the Amalfi Coast, the lemon is a basic ingredient of so many tasty recipes, from first courses to cakes. Here we propose you one of these recipes, that of the risotto with lemon and pulp of lobster, and we suggest you to taste it at the Restaurants of the Bellevue Syrene Hotel.

Risotto with Lemon and Pulp of Lobster
Ingredients (for 4 people):
Rice “carnaroli” – 350 gr.
Astice – 800 gr.
Lemons – nr.3
Leaves of lemon – nr.4
Lobster/fish stock – 2 litres
White wine – 50 centiltres
Parsley – oil – butter – salt , as it is enough
Scallion, garlic

How to prepare it:
Cook the lobster in boiling water for 7 minutes and peel it. With its offals, prepare the stock for the risotto. Cut the pulp of lobster into cubes and fry it in a frying pan with garlic and oil. Pour a little of brandy

In the meantime, put the oil and the scallion in a saucepan, fry them lightly, then add rice and make it roast.
Once it is roasted, pour white wine. Continue the cooking of the rice by adding gradually the stock.
Just before finishing the cooking, add the tossed lobster, the chopped fresh parsley, the grated lemon and a little of lemon juice; thicken with a nut of butter and serve in a plate decorated with a leaf of lemon and a few lemon peels.