Saturday, August 20, 2011

Lobster Risotto

I'm not sure why people think it's so hard to make terrific risotto? It's really quite simple and is ready in 20 minutes!! Here I used lobster stock I made from reserved shells and just a pinch of saffron. A little goes a long way. Risotto is also terrific made with chicken stock and leftover roasted chicken, some artisan sausage with a sprinkle of fresh rosemary! The possibilities are endless and delicious...

2 cups arborio rice
6 cups lobster stock
1 large shallot, minced
1/2 cup white wine
3 tbs butter
2 threads saffron
1/2 cup parmesan cheese- grated
fresh herbs for garnish

In a pot, warm the stock
In a separate pot, melt 1 tbs butter and brown shallots, add another tbs butter and add rice and coat rice until shiny- about one minute.

then add wine and stir constantly until absorbed. Then add warmed stock about 1/2 a cup at a time, stirring constantly until it is absorbed.
 Repeat this process for about 20 minutes, until rice is creamy and soft- you may have some leftover stock, but more on hand is better than running out.
 Add saffron, 1 tbs butter, Parmesan and warm lobster meat. Garnish with herbs and serve with a fresh salad.

 This is a simple cheese risotto I made with chicken stock, saffron, 3 cheese Italian blend and lots of fresh basil.

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