, 3 tweets, 1 min read Read on Twitter
It’s finally sweet corn season so I made my fave summer risotto: Roasted sweet corn, butter-poached lobster, chorizo and arugula. Try it at home—
Ok quick recipe for those asking. Basic risotto prep. Meat from 8 lobster tails, chop then poach in 2 sticks good quality butter. 1lb cooked chorizo. Cut kernels from 4 cobs, pan roast in butter for about 10 min. Add cooked ingredients to risotto, add a few handfuls of arugula
Swirl in lobster butter to make it creamier. Red pepper flakes for more heat
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