We love a good risotto! It is creamy, decadent and very satisfying. Lobster makes a very special addition to this dish and is perfect for a dinner for 2.

40g unsalted butter
1tbl rapeseed oil (we use Fussels)
1 small onion, finely chopped
1 garlic clove, finely sliced
200g risotto rice (we used Vialone nano rice from Natoora)
50ml brandy
875ml stock or water
Salt and pepper
Parmesan cheese (we used Natoora)
Crème fraiche
1 cooked lobster, cut into chunks (we use The Cornish Fishmonger)
Zest of 1 lemon
Chopped dill

1. Heat the butter and oil in a pan
2. Add the chopped onion and sweat until translucent
3. Add the garlic and fry for a minute
4. Add the rice and heat until you can’t touch the grains
5. Add the brandy and let it absorb
6. Start adding your stock, ladle by ladle, wait until completely absorbed before each addition and keep the pan hot, stir constantly to keep the starch moving to give it the beautiful creaminess
7. Season little and often, keep tasting
8. When the rice only has a light crunch to it, add the sliced tallegio and melt into the risotto
9. Cook until al dente, add more water if necessary
10. Season and add parmesan and crème fraiche to taste
11. Add the lobster and just heat up in the hot rice
12. Zest the lemon and dill in and serve