Sunday, December 26, 2010

Lobster Risotto

Don't remember where I pulled this from -- sorry, whoever the fine chef/author may be!

1 lb lobster meat
at least 4 1/2 c chicken stock
4 tb butter (room temp)
1 c onion
1 1/2 c Arborio rice
1/2 c brandy
1/2 c grated Parmesan
1/4 c fresh chives
Kosher salt
fresh-ground black pepper

In medium saucepan, bring stock to a boil. Chop onion and chives. (Keep stock over low heat after reaching the boil.)

In large saucepan, melt 3 tb butter over medium. When butter starts to brown/foam, add onion and cook about 3 min. Add rice and stir to coat.

Add brandy and simmer until evaporated, about 3 min. Start adding the stock: 1/2 c at a time, stirring until fully absorbed before adding next 1/2 c. Cook until rice is tender but still firm to the bite, about 25 min. Remove from heat.

Stir in parmesan and last tb butter. Season with salt and pepper.

Transfer to large serving bowl. Carefully fold in lobster and chives.

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