Saffron rice timbale with glazed lobster in balsamic vinegar

240gr parboiled rice;

4.5 dl vegetable stock;

180gr lobster;

30gr balsamic vinegar;

30gr sugar;

15gr white onion;

15gr butter;

15gr olive oil;

3gr saffron

First of all, cook the lobsters in the pressure cooker basket with 4 dl water for 4 minutes after the first hiss. After removing the lobsters and washing the cooker, sauté the chopped onion with oil, then add the rice and saffron; add the boiling stock and cook for 8 minutes from the moment the cooker is pressurised. When done, open the cooker, add small bits of butter and let it stand for a few minutes. Let the sugar caramelise, season with balsamic and lastly add the lobster pulp cut into large chunks. Put the rice in a mould slightly greased with oil and turn it out onto the plate with the caramelised lobster on a side. Garnish with a sprig of chervil.

Recipe of Emanuele Gnemmi