RECIPES: Cooking with Michael Psilakis

May 27, 2008 — --

Recipe courtesy Michael Psilakis

Serves four

4 cups rich lobster stock (simmering)

1 tsp minced shallot

1 tsp minced garlic

¼ cup white wine

3 Tbsp chiffonade dandelion

3 Tbsp chopped dill

2 lemons

¼ cup kefalotiri cheese (or other hard sheep milk cheese)

2 Tbsp chopped cooked lobster

1 Tbsp chopped cooked crab

4 pieces fresh sea urchin

4 tsp paddlefish caviar

1 Tbsp Greek sheep milk yogurt

Instructions:

In a medium sauce pan, heat olive oil to sweat out garlic and shallot. When translucent add Arborio rice and mix until rice turns bright white. Add white wine and continue to stir. When pan is dry add simmering lobster stock in batches until rice is tender (approximately 12-15 minutes). When rice is ready, add lobster and crab to warm through, still stirring. Finish with lemon juice, dill, grated Kefalotiri and chopped dandelion. Stir in yogurt at the end to yield a creamy consistency. Finish with Extra Virgin Olive Oil, and garnish with fresh sea urchin and caviar of your choice. Make a small indent in the risotto to fit one whole egg yolk. Before eating mix together to combine flavors and enjoy.