Description Risotto with Radicchio and Lobster recipe by Walter Potenza. This seafood risotto was featured in Chef Walter’s special Big Night Celebration.
At a glance
Royal Rose Product
1 pound Royal Rose Radicchio di Treviso, julienne
6 tablespoons unsalted butter
1/2 medium Vidalia onion, minced
1 clove garlic, crushed
1/4 cup dry red wine
2 pounds fresh Maine Lobster, cut lengthwise
6 tablespoons extra virgin olive oil
1-2 tablespoons brandy
1 3/4 cups Vialone Nano or Arborio rice (i.e. short grained)
1 quart fish broth, simmering
Freshly ground black pepper, to taste
Hot pepper (optional)
1/4 cup flat leaf parsley, minced
Wash, dry and cut the radicchio, including the tender part of the root.
Set a skillet on the fire and melt 4 tablespoons butter, then saute the onion and the garlic over a low flame for about 10 minutes, adding the radicchio after about 5 minutes; sprinkle the mixture with the wine and allow to evaporate for 5 minutes.
Add the lobster to the skillet with 2 tablespoons olive oil, saute gently.
The lobster will acquire a wonderful red color, sprinkle with the brandy, light it, let it burn out and set the lobster and the radicchio aside.
Set the rice pot on the fire and begin the process of making a risotto, by toasting the rice in 4 tablespoons olive oil, stirring constantly on low heat for about 10 minutes.
Begin adding broth a ladle at a time, stirring and adding more as it is absorbed. When the rice is half-cooked stir in the radicchio and the lobster. When it is just shy of being al dente check seasoning, remove it from the fire; stir in a last half ladle of fish broth (the risotto should not be dry, but creamy).
Remove the skillet from the heat, add 2 tablespoons butter and the parsley. Let sit covered for a minute and serve, with a Pinot Grigio from the Isonzo River area.