Grand Risotto allo Zafferano con Astice e Gremolata Piccante

This dish is a masterclass in Italian luxury. We elevate the classic Risotto alla Milanese by incorporating the delicate, sweet meat of Atlantic lobster and a bright, spicy Calabrian chili gremolata to cut through the richness. The use of Carnaroli rice—often called the "king of rice"—ensures a perfect all'onda (wavy) texture that maintains a firm bite.

Ingredients

The Risotto

• 400g Carnaroli rice
• 1 tsp High-quality saffron threads
• 1.5L Shellfish stock (preferably homemade from lobster shells)
• 150ml Dry Italian white wine (Vermentino or Pinot Grigio)
• 2 Shallots, finely minced
• 60g Cold cultured butter, cubed
• 40g Grana Padano Riserva, finely grated
• 30g Mascarpone cheese
• 2 tbsp Extra virgin olive oil

The Lobster

• 2 Fresh Atlantic lobster tails (shelled)
• 20g Butter
• A pinch of sea salt

Calabrian Gremolata

• 1 Fresh Calabrian chili (or 1 tsp crushed paste), finely minced
• 1 Organic lemon, zested
• 1 tbsp Fresh flat-leaf parsley, minced
• 1 small Clove of garlic, microplaned (optional)

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Cooking Instructions

1. The Saffron Infusion

Place the saffron threads in a small bowl with 50ml of warm shellfish stock. Let it steep for at least 20 minutes to extract the full depth of color and aroma.

2. Prepare the Lobster

In a small skillet, melt 20g of butter over medium-low heat. Gently poach the lobster tails for 4–5 minutes until the flesh is opaque and tender. Remove from heat, slice into thick medallions, and keep warm.

3. The Tostatura (Toasting)

In a wide, heavy-bottomed pot (like a copper pan or Dutch oven), heat the olive oil over medium heat. Sauté the shallots until translucent but not browned. Add the rice and stir for 2–3 minutes. You are looking for the edges of the grain to become translucent while the center remains white. This seals the starch.

4. Deglaze and Simmer

Pour in the white wine. Stir until the liquid has completely evaporated. Begin adding the simmering shellfish stock one ladle at a time. Stir frequently; the friction between the grains is what creates the signature creaminess.

5. Incorporate Saffron

When the rice is about halfway cooked (around 10 minutes), pour in the saffron-infused stock. The rice will turn a brilliant, regal gold.

6. The Mantecatura

Once the rice is al dente, remove the pot from the heat. This is the most crucial step. Vigorously stir in the cold cubed butter, mascarpone, and Grana Padano. If the risotto is too thick, add a tiny splash of stock. It should flow like lava when the plate is tilted.

7. Final Flourish

Mix the lemon zest, parsley, and Calabrian chili in a small bowl to create the gremolata.

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Serving Suggestions

Spoon the risotto onto flat, warmed plates. Tap the bottom of the plate to spread the rice evenly. Arrange the lobster medallions in the center or in a circle. Sprinkle the Calabrian Gremolata lightly over the lobster and rice for a pop of color and heat.

Chef's Wine Pairing: Serve with a chilled bottle of Franciacorta (Italian sparkling wine) or a mineral-forward Etna Bianco. The acidity and bubbles perfectly balance the saffron’s earthiness and the lobster’s sweetness.