Servings: 2
Equipment
- 1 Large, high walled pan Risotto
- 1 medium pot Lobster tails
- 1 medium pot risotto stock
- 1 small shallow saucepan beurre manie
- 1 small spray bottle
Ingredients
Risotto
- 1 cup Arborio rice
- 2 TBSP EVO
- 1/3 cup Shallot - finely diced
- 1/2 cup White wine
- 5 cups Chicken stock
Pumpkin puree
- 1/2 Kabocha pumpkin - peeled and diced to 1"
- 1 TBSP EVO
- pinch Kosher salt
- pinch Curry powder
Beurre Monte
- 2-3 TBSP water
- 8-10 oz salted butter - cold, small cubes
- 1 leaf fresh sage
- 1 stalk fresh tarragon
- 2 cloves garlic - smashed
- 10 whole black peppercorns
- 2 lobster tails - cold water variety
Microgreen Garnish
- 1 package Microgreens of choice
- 1 whole lemon - juiced
- 1/4 cup EVO
- 1 drop Dijon mustard
- pinch Kosher salt
Instructions
- Watch video for step-by-step!
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