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Wednesday, February 23, 2011

Lobster Risotto

   Two of my favorite things to eat are lobster and risotto.  Combining both into one recipe results in a heavenly treat in which many other dishes can not match.  Fresh lobster infuses the rice with the wonderful flavor of the sea and rice returns the favor by giving the lobster a creamy texture to swim in.  Making risotto is a fairly simple procedure, it just needs a little time, patience and love.  Take the time to make some and you will quickly realize how great it really is.
When making risotto most people use arborio rice, which I find very starchy and therefore has a tendency to clump up and stick together soon after cooking.  I prefer carnaroli rice because it is more forgiving when cooking to achieve the perfect, creamy yet al dente texture that makes a great risotto.  I also like to use a little more stock than usual to keep the risotto loose and smooth.  This is to say that a proper risotto should not be piled into a glutinous mountain of mush, rather it should spread evenly and be creamy.
Ingredients

1 lb of lobster meat
1 1/2 cups of carnaroli rice
7 cups of hot chicken or fish stock (your preference)
1 1/2 cups of white wine
2 Tbsp basil pesto
1 medium sized onion, small dice, divided into 2 portions
2 cloves of garlic finely chopped, divided into 2 portions
1 cup grated Parmigiano regiano cheese
Salt and pepper to taste
Extra virgin olive oil
2 tbsp unsalted butter
In a large pan, sweat half of the onion and garlic in some olive oil on medium heat for approximately 5 minutes.  Add the rice and stir frequently to avoid sticking for 3 minutes.
Add the pesto and stir until well mixed.
Add the white wine and stir the rice.  Allow the rice to absorb almost all of the wine.
Now add enough of the hot stock to cover the rice and allow the rice to slowly soak it up.  Once stock is absorbed, repeat the same process.  
Patiently repeat this process until rice is almost fully cooked yet still slightly firm to the bite.
 Gently give it an occasional stir to keep it from sticking. 
In a separate pan, melt the butter and sweat the remaining onion and garlic on medium low heat  for 5 minutes.  Add the chopped lobster meat and increase the heat to high.  Saute the lobster for 1 minute.
Add the lobster to the rice and mix together.
When the rice is al dente, add the cheese, salt and pepper and mix together.
Depending on the portion size, this risotto makes an wonderful appetizer, side dish or main entree for any fantastic dinner event you may have.

11 comments:

Melynda said...

I keep saying I need to make a risotto, I say a risotto, because I have never made risotto before. This looks delicious, like all your food!

Andrea the Kitchen Witch said...

You've outdone yourself Danny! This looks beyond delicious, its rich & indulgent and I want some now please. Thanks also for the rice tips, I've never had luck with aborrio rice either.

Bridgett said...

I love both as well but the combo is always spectacular. That lobster tail is divine! What a great photo of it.

Pegasuslegend said...

As great as this Risotto must be, your lobster wouldnt stand a chance in it with me... I would eat that bad boy so fast, he wouldnt have time to say risotto! I love this its wonderful, and would love to be eating this at your table right now at 8am~! :)

whozyerdanny said...

Melynda, Andrea, Bridgett and Claudia I made enough for all of us! @ Claudia I agree, lobster is usually tossed on the fire here and devoured in seconds!

Rich Fletcher said...

Looks fantastic Danny , great photos! Im so very jealous of your stove :))

Karen said...

I could make a meal of this. Looks wonderful!

cajunlicious said...

Came across your blog through foodbuzz and I am so glad I did, my husband and I are making Lobster next weekend for my B-Day and this is going to be made with. Thanks for sharing!

Melynda said...

Sharing this great recipe on my Wednesday post, thanks so much!

Carla and Michael said...

Yeah, appetizer-no, side dish-maybe, entree-YES! Looks magnificent. I love risotto's. am stuck using arborio as I have yet to find carnaroli rice here in NC.Much more limited shopping here aas opposed to when I lived in Florida.

Me! said...

I love it danny, I don't know about the lobster (cause I would be the only one eating it, my family is sooooo boring lol) but I'm certainly making the risotto. This is a great step by step, thanks.

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