February's recipe of the month

A delicious lobster and seafood risotto provided by the Falmouth Bay Seafood Cafe

Ingredients

75g arborio rice

1tsp brown crab meat

200-350ml fish stock

1 small leek finely diced

1 tsp preserved lemon finely diced

1tsp butter

1tbs parmesan

1 handful white crab meat

1tbsp lobster meat

Basil leaves finely shredded

Method

Sweat the diced leeks and brown crab meat off in a small pan over a medium heat for 1 minute
Add a splash of white wine and the arborio rice to the pan and cook for a further 2 minutes, stirring continuously
Add enough of the stock to cover the rice, and keep adding until the rice has an opaque colour and is cooked aldente
Put the lobster meat in the oven at a medium heat, with a small amount of butter on top for 5 minutes
Once the rice is cooked, add the preserved lemon, parmesan, remaining butter and white crab meat to the pan and season to taste.
To plate up, place the risotto in a bowl, add the lobster meat on top and sprinkle with the basil leaves and a little more parmesan.

Bon appetite!