Riding the wave

Traminer risotto with lobster and artichokes


300 grams of rice
80 g butter
1 small onion, chopped
1 violet artichokes
4 saffron
1 ½ glasses of Traminer
7 dl meat broth
two tablespoons of grated Parmesan cheese
4 small lobster tails (80 g each)
100 grams of cream
a sprig of parsley
salt and white pepper.


In a saucepan fry the onion slowly with 20 g of butter and a tablespoon of oil.
Add rice and toast.
United Traminer and let it evaporate, then the artichoke cut very thin, saffron and broth slowly until it is cooked.
Remove from heat, add the Parmesan cheese, cream, parsley and then mix.
Meanwhile, put a tablespoon of oil in a frying pan deponetevi means shells of lobsters, lying above the lobster, salt and pepper.
Bake covered 2 or 3 minutes, turn them and cook another 4 minutes.
Spread the rice on plates and arrange the center of a shell lobster with lobster cut into medallions.
Season with a little oil.

Nonna Lia