Bite with Belkys: Asparagus Risotto with Lobster from Aqualina, A Rosewood Resort

The Chef: Ted Peters

The Dish: Asparagus Risotto served with Lobster and a Caviar Sauce

The Restaurant: Aqualina, A Rosewood Resort

Ingredients:

• 1 tbsp. Olive Oil
• Onions
• Salt
• Bay Leaf
• Risotto Rice
• White Wine
• Lobster Stock
• Pepper
• Asparagus
• 1 tbsp. Mascarpone Cheese
• Butter
• Parsley
• Thyme
• Oregano
• Heavy Whipping Cream
• Parmesan Cheese
• Lobster
• Shaved Shallots

Method of Preparation:

-Begin by pouring olive oil into a hot pot. Then add chopped onions, salt and a bay leaf. When the onions become translucent, put in the risotto.

-Stir everything together and slowly pour in white wine and lobster stock.

-Next, a pinch of salt and pepper.

-Keep stirring and adding more stock as needed.

-Include peeled jumbo asparagus, mascarpone cheese, butter and a combination of chopped parsley, thyme, and oregano.

-Now turn off the heat. Add a scoop of heavy whipping cream, salt, pepper and parmesan cheese. Stir the rice one last time and set it to the side.

-PIace a piece of lobster in a greased sauté pan. Flip it over after 30 seconds and put it on a plate.

-Add shaved shallots, butter and put it in a 350 degree oven for five minutes.

-Meanwhile, make a creamy sauce with the stock. Add heavy whipping cream, caviar and mix it all together.

To Plate the Dish:

Start with the risotto and then place the lobster in top. Pour some of the sauce over everything. You can garnish this with parmesan cheese and a sprinkle of fresh herbs.

Serving Suggestion: 2

Belkys Nerey: "Chef Ted says you can even substitute the lobster with chicken or sausage."

FOR MORE INFORMATION:

Aqualina, A Rosewood Resort
17875 Collins Ave.
Sunny Isles Beach, FL 33160
Phone: 305-918-8000
Fax: 305-918-8100
www.acqualinaresort.com/dine1.cfm