Hummeririsotto
recipe

A delicious and luxurious dish that combines the flavors of seafood with creaminess, perfect for fine dining or special occasions.
Preparation Time: 45 minutes
Serving Size: 4

Ingredients:

- 300 g risotto rice
- 1 l fish stock
- 200 g lobster (cooked and diced)
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 100 ml white wine
- 50 g butter
- 50 g Parmesan cheese (grated)
- Salt and pepper to taste
- Parsley for garnish

Instructions:

1. Heat the fish stock in a saucepan and keep it warm.
2. In a large skillet, melt the butter and add the chopped onion and garlic. Sauté until soft.
3. Add the risotto rice and stir well to coat the rice with butter.
4. Pour in the white wine and cook until it is almost evaporated.
5. Add the fish stock one ladle at a time, stirring continuously. Only add the next ladle once the previous one has been absorbed.
6. Continue this process for about 20 minutes until the rice is al dente and the risotto is creamy.
7. Stir in the lobster pieces and grated Parmesan cheese. Season with salt and pepper.
8. Serve hot, garnished with parsley.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 18 g
- Carbohydrates: 60 g
- Fat: 15 g
- Fiber: 1 g

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