Black Truffle Risotto with Lobster-Prosecco Cream
If you want to express your feelings without words, this will be the way. It’s a sonnet about temptation, passion, jealousy and absolute adoration.
2 servings as an entrée
4-6 servings as appetizer
LOBSTER – PROSECCO CREAM BROTH
¼ sweet onion, minced
1 cup prosecco
1 cup heavy cream
1 cup lobster broth*
1 tablespoon olive oil
RISOTTO
¼ sweet onion, minced
1 teaspoon fresh thyme, leaves only
1 tablespoon olive oil
½ cup water
Salt and freshly ground black pepper
1 winter fresh black truffle**
* The recipe for the lobster broth can be found in MAZA September Issue – Spaghetti with Tomato-Lobster Sauce.
** Before shaving the truffle, grind the outside with a zester grater and preserve the powder in a glass jar. It is great to use in soups or when you make an omelet.
Full recipe available at December Issue of MAZA Cooking Journals.
