lobster risotto
This dish can be the main course and start with a ceased salad or it can be an appetizer. Growing up on the Texas Gulf Coast, the love of seafood, no matter where it's from is embedded in my DNA. I love Italian food, too. This is a great combination. Risotto is really easy to make. Do't let anyone fool you. If you can stand in front of your stove for 20-25 minutes, stirring rice at a speedy pace,you can make any kind of risotto that you can find or develope a recipe for.mit just takes patience. ????
prep time
30 Min
cook time
25 Min
method
Stove Top
yield
4
Ingredients
- 2 tablespoons olive oil, extra virgin
- 2 cups arborio rice, pre-blanched for 9 minutes
- 8 ounces lobster meat, chopped
- 1 large shallot, minced
- 3 cloves garlic, minced
- 1/2 cup white wine
- 4 cups hot lobster stock ***see cook's note below
- 4 tablespoons mascarpone cheese
- 4 tablespoons lemon zest, freshly grated
- 2 tablespoons margarine or unsalted butter
- 2 tablespoons chives
- - salt & pepper
How To Make lobster risotto
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Step 1Sauté garlic & shallots in olive oil, until golden brown.
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Step 2Add rice and stir for 30 seconds.
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Step 3Deglaze the pan with white wine.
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Step 4Then add hot lobster stock a ½ cup at a time, stirring constantly, until rice is cooked.
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Step 5Add lobster and stir for 30 more seconds.
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Step 6Fold in mascarpone, lemon zest, chives & butter. Season to taste with salt & pepper.
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Step 7***Cook's Note - if you cannot find lobster stock in your supermarket, you can substitute it with Chicken s rock or make your own lobster stock using the recipe that I have post.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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