Cuisine & Wine Asia — May-June 2017

saffron risotto with poached lobster tail

& finocchinoa salami

By Chef Angelo Ciccone

1    finocchiona salami (100g), thinly sliced

Sautéed black figs, artichokes and green peas,

and cream, for topping

1    fennel, thinly sliced and roasted

Poached Lobster Tail

500ml fish stock    

40g edible hibiscus 

30g lemon peels 

20g fresh dill  

5g black peppercorns    

4        lobster tails, de-shelled

Saffron Risotto

15ml extra virgin olive oil 

20g shallots, peeled and minced 

300g uncooked carnaroli rice grains 

1g saffron threads  

10ml Pinot Grigio (white wine)  

400ml hot vegetable stock   

40g  grated Parmesan cheese 

30g butter  

Salt and freshly ground pepper, to taste

•    For the poached lobster tail: Pour fish stock into a

cooking pot and add in the edible hibiscus, lemon

peels, fresh dill and black peppercorns. Heat the mixt ure

over a medium heat to a boil. Add in the lobster tails and

poach for about one minute and  30   seconds. Remove

and drain well. Set aside the poch ed lobste r tails to coo l.

•    For the saffron risotto: Heat extra virgin olive oil in a

saucepan over a medium heat until hot. Add in the

minced shallots and sauté for about     2    minutes. Add

in the rice grains and saffron threads while stirring

constantly for about    3    minutes. Add in the white wine

and simmer until alcohol has evaporated. Add in the hot

vegetable stock ladle-by-ladle while stirring constantly

until rice grains are al dente, for about   12   minutes.

Remove saucepan from the heat. Add in grated

Parmesan cheese and butter and stir well. Season to

taste with salt and freshly ground pepper.

•    Ladle the saffron risotto into each deep serving plate

and top with a poached lobster tail, sliced finocchiona

salami, sautéed black figs, artichokes and green peas.

Fold in the cream and garnish with roasted crispy fennel

chips. Serves   4

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房

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