Lobster Risotto

Serves: 8 to 10

♦ 4 tbsp unsalted butter
♦ 4 tbsp olive oil
♦ 3 large shallots, minced
♦ 4 cloves garlic, minced
♦ 4 cups arborio rice
♦ 1 cup dry white wine
♦ 3 quarts (12 cups) low-sodium stock
♦ 2 lbs frozen lobster meat, cooked and fully thawed.
♦ 1/2 cup chopped chives
♦ 1/3 cup chopped parsley
♦ salt & pepper, to taste
♦ Freshly grated parmesan

Heat butter and oil in a large pan over medium-high heat; add shallots, salt, and pepper, and heat until translucent (about 4 to 5 minutes). Add garlic and cook for another minute, or until fragrant. Add rice, and stir to coat in oil; cook until the edges are translucent yet the center is still opaque (anywhere from 5 to 10 minutes), and stir frequently.

Slowly pour in white wine and allow to reduce. Add 1 1/2 cups of stock, and stir until the stock is fully absorbed by the rice; add the remaining stock in batches, waiting after each until it has been fully absorbed (batches can be anywhere from 1 to 2 cups). Once you’ve added about 7 or 8 cups of broth, add the lobster meat and continue adding broth.

On the last batch of stock, test the rice to see if all dente; once the rice has reached the desired consistency, add parsley, chives, and salt & pepper to taste. Stir in desired amount of cheese and serve immediately.

To read more about this dish and my musical pairing, click HERE

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