John Myers
Risotto with Pecorino, Pears and Norway Lobster (André Dietz)
The perfect risotto with pecorino, pears and norway lobster (andré dietz) recipe with a picture and simple step-by-step instructions.
- 2 Pc. Shallots
- 200 g Risotto rice
- 200 ml Wine
- 500 ml Poultry broth
- 1 Pc. Pear, big, firm
- 1 Splash Balsamic vinegar
- 1 shot Pear juice
- 1 Pc. Frize salad
- 1 Pc. Radicchio Treviso
- 250 g Pecorino cheese
- 12 Pc. Norway lobster
- Salt
- Pepper
- Olive oil
- Butter
- Melt two tablespoons of olive oil and the same amount of butter in a saucepan. Cut two shallots into fine cubes and sauté them in the fat.
- Add the rice and deglaze with the wine. Top up with poultry stock and season with salt. Simmer over medium heat and stir the rice again and again.
- Cut the pear with the skin into cubes, leave the core. Sweat in 2 tbsp butter. Add vinegar and pear juice and reduce again.
- Pluck three hands off the light green leaves of the frize salad. Clean the radicchio. Season both with a little olive oil, balsamic vinegar, salt and pepper.
- Finely grate 5,100-150 g of pecorino cheese and add to the risotto. Stir until melted. Brown the butter and olive oil in another pan and toss the Norway lobster tails gently.
- Place the pears in the risotto. Grate 100 g pecorino cheese into thin slices.
- Place the risotto in deep plates at the bottom, place the Norway lobster and lettuce in a star shape on top and top with the pecorino strips.
- Image rights: Wiesegenuss
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