You’ll Need
For the Risotto
250g Arborio rice
1 cooked lobster tail, meat removed and chopped
200g raw king prawns, peeled
1 small shallot, finely diced
2 cloves garlic, finely sliced
25g butter
1 tbsp extra virgin olive oil
700ml hot fish stock
150ml dry sparkling wine or dry white wine
50g grated Parmesan
2 tbsp double cream
1 tbsp chopped fresh chives
Sea salt
Freshly cracked black pepper
To Finish
20g butter
1 tsp lemon zest
1 tbsp chopped fresh parsley
To Serve
Lemon wedges
Fresh chives
Parmesan shavings
Optional but Dangerous
Scallops
Caviar
Truffle butter
Extra lobster meat
Method
Preheat your air fryer to 180°C.
Add the butter, olive oil, shallot and garlic to a deep foil tray or oven-safe dish.
Air fry for 3–4 minutes, stirring once, until softened.
Stir in the Arborio rice and cook for 2 minutes, coating every grain in the butter.
Pour in the sparkling wine and cook for 2–3 minutes until mostly absorbed.
Gradually add the hot fish stock in three stages, stirring well after each addition.
Cook at 180°C for 20–24 minutes, stirring every 6–7 minutes, until the rice is tender with a slight bite and the liquid has reduced to a creamy consistency.
Stir through the Parmesan, double cream and chopped lobster meat.
Add the king prawns and return to the air fryer for 3–4 minutes, until the prawns have just turned pink and are cooked through.
Finish by stirring in the remaining butter, lemon zest, parsley and chopped chives.
Allow the risotto to stand for 2 minutes before serving.
Spoon into warm bowls and finish with Parmesan shavings, fresh chives and lemon wedges.