Luxurious Ocean Pearl Risotto
Indulge in this exquisite Ocean Pearl Risotto, where velvety saffron-infused broth envelops creamy Arborio rice. Tender poached lobster and seared scallops add a sumptuous sea essence, while pearls of caviar burst with briny flavor. A cascade of lemon-herb beurre blanc brings brightness, and a garnish of micro basil and edible seaweed crisps creates a delightful texture. A seafood lover's dream centerpiece!
ingredients
- 1 ½ cups Arborio rice
- 6 cups seafood stock
- ½ cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon saffron threads
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 pound lobster tail, poached and chopped
- 8 large scallops, seared
- 2 tablespoons caviar
- Micro basil, for garnish
- Edible seaweed crisps, for garnish
- Salt and pepper, to taste
steps
- 1.
In a saucepan, heat seafood stock and infuse with saffron over low heat.
- 2.
In a large pan, heat olive oil and 1 tablespoon butter; sauté onion until translucent.
- 3.
Add garlic and Arborio rice; cook until rice is lightly toasted.
- 4.
Pour in white wine, stirring until absorbed.
- 5.
Gradually add saffron-infused seafood stock, stirring frequently, until rice is creamy and al dente (about 18-20 minutes).
- 6.
Stir in Parmesan cheese and remaining butter; season with salt and pepper.
- 7.
Gently fold in poached lobster and seared scallops.
- 8.
Plate the risotto, then drizzle with lemon-herb beurre blanc.
- 9.
Top with caviar, micro basil, and seaweed crisps.
