Chef Miguel DeBride of Ravi Continental Cuisine shares his favorite dish

Learn to make Maine Lobster & Saffron Risotto like a pro!

Born in Sao Paulo, Brazil, Chef Miguel DeBride has always had a passion for food. At the age of six he moved to his mother’s country, Belize. He was around food his entire boyhood life, growing up in a family of fisherman and agricultural farmers.

In 1980 Miguel’s father brought the family to the United States in search of the American dream. Miguel continued his passion and love for food working as a dishwasher and kitchen helper throughout high school.

In the early 90’s Chef Miguel returned to the United States where his love for food continued to grow. He worked with Emeril Lagasse in New Orleans before working as a head chef at a Mediterranean restaurant in Syracuse and an exotic seafood restaurant in Florida where he was recognized by Gulf Coast Magazine for his innovative style of cooking.

Despite his accomplishments and accolades, Miguel continued to expand his horizons and his palate. He went to Atlanta where he learned to prepare German and French cuisine, and then returned to New York where he prepared dishes for celebrities and heads of major corporations.

Chef Miguel made himself right at home in New York, working for prestigious restaurants in Westchester County. Chef Miguel has a tremendous personality, is active in the community and still has the same passion for food that he did when he was a child. Ravi Continental Cuisine is proud to have him as their head chef  and invite you to sample his award winning cuisine for yourself.

HVP sat down with Chef Miguel and asked him to share his yummy secrets... He so generously gave us his recipe for his favorite dish, Maine Lobster and Saffron Risotto. 

You'll need

  • 2 ounces dried wild mushrooms
  • 2 cups water
  • 4 cups chicken broth
  • 3 tablespoons unsalted butter
  • 2 shallots, finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 Maine Lobster or 1 cup of Lobster meat
  • 1/3 cup Asparagus spears chopped into bite-sized pieces
  • 1/4 cup Fennel finely chopped
  • 1 tsp. Saffron (or more to taste)
  • Scallions for garnishing 


  1. Remove the dried mushrooms from the soaking liquid, gently squeezing the excess liquid back into the bowl and reserving the liquid.
  2. Chop the mushrooms and set aside.
  3. Strain the soaking liquid through a double thickness of cheesecloth.
  4. In a heavy saucepan, combine the strained soaking liquid with the chicken broth.
  5. Bring the mixture to a boil, then lower the heat to keep the mixture below a simmer.
  6. Over medium heat, melt the butter. Add the shallots and cook until soft and lightly colored.
  7. Stir in the chopped reconstituted mushrooms and cook for about 3 minutes, stirring occasionally.
  8. Add the rice and stir until it is well coated with butter. Add the wine and cook, stirring frequently, until the liquid has completely evaporated.
  9. Add 1 cup of the hot broth to the rice and cook, stirring frequently, until it is absorbed.
  10. Add in your saffron to taste.
  11. Continue to cook the rice, adding 1/2 cup of the hot stock at a time and stirring until it is absorbed before adding more.
  12. Total cooking time for the rice will be 30 to 40 minutes.
  13. Plate your risotto, then add your steamed Maine Lobster on top. Garnish with scallion.