Lobsters with gruyére hazelnuts and stewed onions

PROCEEDINGS

For stewed onions, thinly slice onions and put them in a pan with the oil, butter and bay leaf. Let them dry on low heat, season with salt, pepper and cook for 20 minutes.  When the onions are golden, turn up the heat, deglaze with brandy and cook, again over low heat, for another 15 minutes. Sprinkle the flour over the onions, mix well, cook another 5 minutes and set aside.

For the risotto proceed as for a normal risotto but keeping it very al dente: chop the onion and let it dry in a saucepan with oil, then add the rice and toast it and add gradually the vegetable stock. Remember that you must make a very al dente risotto, at least 5 minutes of cooking in less than a traditional. Halfway through cooking add the saffron dissolved in a little warm broth and, fire off, stir in butter and grated gruyére. Spread rice on a chopping board or a tray in a thin layer and let it cool for at least 30 minutes.

To dial arancini, take a handful of rice and, holding it in the Palm of your hand, made a 'conca'’ flat thickness of about one centimeter. Put in the middle of a spoon stewed onions, a handful of hazelnuts and a few diced Gruyére. Then take another serving of rice and place it over the filling, going to crush the ball with your hands until it forms a ball about the size of a tennis ball, adding a little’ risotto if necessary so as not to drive out the stuffing.

Prepare three dishes: one with flour, two egg whites and whole egg well beaten and slightly salted and some breadcrumbs. Carefully navigate your arancini (well and without leave ' holes ') first in flour, then in beaten egg and finally in breadcrumbs. Place them on a cutting board sprinkled with breadcrumbs and let rest 30 minutes yet. Finally, FRY one by one in boiling seed oil: frying must be done with care to fire not too high, because even though it's already ' baked ', the heat must be able to melt the cheese inside but not so strong as to darken the outer crust. Considered a cooking time of about 5 minutes to arancino.  serve immediately.

THE PAIRING: We chose a sparkling wine, with this tasty dish equipped with a discreet oiliness. We thought of a classic method, and in particular to rosé Lambrusco di Modena sparkling, produced by “Cantina della Volta", Bomporto in the province of Modena: is a wine with aromas of bread, with hints of toasted hazelnuts and red fruits, The taste is soft and pleasant, with a good body. Serve chilled, below ten degrees.