Wednesday, February 14, 2007
Bite with Belkys: Asparagus Risotto with Lobster from Aqualina, A Rosewood Resort
The most romantic day of the year is here, and if you're still wondering how to impress your valentine, tonight we're visiting an ocean-side restaurant, where the chef is whipping up a simple side dish you can duplicate at home. Time to grab A Bite With Belkys.
The Chef: Ted Peters
The Dish: Asparagus Risotto served with Lobster and a Caviar Sauce
The Restaurant: Aqualina, A Rosewood Resort
- 1 tbsp. Olive Oil
- Bay Leaf
- Risotto Rice
- White Wine
- Lobster Stock
- 1 tbsp. Mascarpone Cheese
- Heavy Whipping Cream
- Parmesan Cheese
- 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