Industry Weekly

[Hot Plate]

Rivea’s lobster risotto requires patient preparation

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It’s a dish that every chef wants to master.”
Photo: Jon Estrada

Risotto is a fine-dining signature that deserves to be celebrated. The Northern Italian rice dish is notoriously difficult to execute perfectly, so when it’s done right, it demonstrates a chef’s attention to detail, a mastery of time and flavor.

Celebrated chef Alain Ducasse brings together the tastes of French and Italian cuisine inside Rivea, and both are reflected beautifully in the lobster risotto. A creamy, indulgent delight, it blends the painstaking Italian staple with the essence of French food—light yet rich, each savory morsel buttery and tender.

Executive chef Bruno Riou attributes the deliciousness to Rivea’s scratch-made lobster stock. “We cannot cheat,” he says. “It takes 20 minutes to cook a risotto, but it takes hours to make a great lobster stock.” The finishing touches—onions, white wine, butter and Parmesan—make this risotto an instant classic that becomes more memorable with every bite.

“It’s a dish that every chef wants to master,” Riou says. “Every single big restaurant, Italian or not, there’s always a risotto. … It’s a simple dish, but it’s really hard to make. It’s always a challenge.”

While other shareable options like the marinated sea bass crudo and charcuterie plate with culatello, San Daniele prosciutto and bresaola shouldn’t be overlooked, Rivea’s lobster risotto is so decadent you’ll have a hard time giving up a single spoonful. You can always order more.­ Rivea at Delano Las Vegas, 702-632-9500; Monday-Thursday & Sunday 6-10 p.m., Friday & Saturday 6-10:30 p.m.

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Leslie Ventura is a staff writer at Las Vegas Weekly and Industry Weekly. She’s picked the brains of rock stars ...

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