Risotto with Pecorino, Pears and Norway Lobster (André Dietz)

5 from 3 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 132 kcal


  • 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


Serving: 100gCalories: 132kcalCarbohydrates: 18.1gProtein: 4.7gFat: 2.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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