The fruit melts into the savoury risotto to a faint sweetness, playing up the curry and lobster flavours.
2 tsp peanut oil
4 shallots, finely diced
2 medium Spanish onions, finely diced
1/2 medium carrot, finely diced
1 stalk celery, finely diced
1 tsp finely chopped ginger (do not grate)
2 cloves garlic, minced
2 tsp curry powder (preferably West Indian)
1 cup Arborio rice
3 plum tomatoes, peeled, seeded and puréed with hand blender or in food processor
4 cups chicken or lobster stock
1/2 cup papaya, peeled, seeded and diced
1/2 cup mango, peeled, pitted and cubed
1/2 banana, sliced
2 tbsp unsalted butter
1/2 tbsp finely chopped cilantro
1 tsp Thai basil (or regular basil)
2 tbsp grated Parmesan cheese
2 lb. lobster, cooked and shelled, meat cut into large pieces
Salt to taste
Make this in a heavy pot to prevent the risotto from scorching.
Step 1: Heat peanut oil in large pot on medium heat and add rest of sauté ingredients. Stir until vegetables are softened.
Step 2: Add puréed tomatoes and half of stock. Bring to a boil then reduce heat and simmer uncovered, stirring continuously, until stock is almost gone. Add remaining stock and repeat simmering and stirring until rice is held together by a thick sauce.
Step 3: Increase heat to medium-high, add fruit and mix well until fruit is heated through. Finish by mixing in butter, herbs, cheese and chopped lobster meat. Season with salt. Serve immediately.