Lobster Risotto

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Lobster Risotto

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Lobster Risotto

An elegant, delicious and creamy butter lobster risotto, with chunks of lobster and a drizzle of lobster oil. Perfect romantic meal for two or when you have guests over for dinner.

Process of making risotto requires observation and it is not recommended to leave it unattended. Easier for more experienced cooks.

Total Time1 hour 20 minutes

Difficulty : intermediate

Serves: 4 servings

Prep: 20 minutes

Cook: 1 hour

Ingredients:

Butter Sautéed Lobster tails

Lobster Risotto

  • 4 ½ cups low sodium chicken stock OR 2 cups low sodium chicken stock + 2 cups lobster/clam stock

  • 1 tsp paprika hot

  • 2 cloves of garlic - minced

  • 2 - 3 tbsp unsalted butter or olive oil (this is to saute onions)

  • 2 shallots diced finely

  • 1 cup Acquerello carnoli rice

  • ½ cup cognac or white wine (can be omitted – replace with more stock)

  • 1/2 cup freshly grated parmesan or piave vecchio oro

  • 2 tbsp lobster oil (this is to garnish the risotto)

  • Salt to taste

  • Chopped spring onions or chives to serve

Instructions:

Butter sautéed Lobster meats .

  1. Open defrosted lobster claws and knuckle meats.

  2. In a small pan – medium heat, melt some unsalted butter and quickly toss the lobster meats until just cooked , seasoned and put aside for later assembly.

Lobster Risotto

Cooking stock

  1. If you’re using chicken stock and lobster/clam stock together, then mix both in a pot along with the garlic and paprika. Heat the stock over medium heat with the lid on, until it's simmering. Turn off the heat and keep the stock warm to make risotto, while you get the risotto ready. Make sure you have at least 4 cups of stock.

Risotto

  1. Using the same pan for the sautéed lobster, over medium heat. Add 2  tablespoons of unsalted butter or olive oil. When the butter is melted, add the shallots, garlic and a generous pinch of sea salt and sauté until the shallots have softened.

  2. When the shallots have softened, add the risotto. Stir continuously for about 2 - 3 minutes, until the rice is very slightly toasted.

  3. Add a ¼ cup of the warm stock and a ¼ cup of the cognac/wine to the risotto. Stir continuously over medium heat, until the rice absorbs the liquid. Add another ¼ cup of warm stock and the rest of the cognac/wine and stir until the rice absorbs this as well.

  4. Now add ½ cup of the warm stock and stir until the rice absorbs the liquid, and continue adding ½ cup of stock at a time while stirring and allowing the rice to absorb the liquid, until the rice is cooked. The carnoli rice should swell up and be cooked to al dente. You can use about 3.5 - 4 cups of the stock, and it can take up to 20 minutes to cook the rice.

  5. When the rice is cooked through, add the lobster sautéed butter  and freshly grated parmesan cheese (or Piave Vecchio Oro) and stir it into the risotto. Taste and season with extra salt if necessary.

  6. If you’re serving the risotto right away, add the chopped lobster and stir it in until the lobster is heated through.

  7. If you’re serving the lobster risotto later, then reheat the risotto over medium low heat and add a splash of water or stock to prevent the risotto from drying out. Add the lobster at the same time, and reheat the lobster and risotto together.

Serve warm, with a sprinkling of spring onions or chives, and a drizzle of lobster oil.

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