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. ????
yield
4
prep time
30 Min
cook time
25 Min
method
Stove Top
Ingredients For lobster risotto
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2 Tbspolive oil, extra virgin
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2 carborio rice, pre-blanched for 9 minutes
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8 ozlobster meat, chopped
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1 lgshallot, minced
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3 clovegarlic, minced
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1/2 cwhite wine
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4 chot lobster stock ***see cook's note below
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4 Tbspmascarpone cheese
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4 Tbsplemon zest, freshly grated
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2 Tbspmargarine or unsalted butter
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2 Tbspchives
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salt & pepper
How To Make lobster risotto
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1Sauté garlic & shallots in olive oil, until golden brown.
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2Add rice and stir for 30 seconds.
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3Deglaze the pan with white wine.
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4Then add hot lobster stock a ½ cup at a time, stirring constantly, until rice is cooked.
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5Add lobster and stir for 30 more seconds.
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6Fold in mascarpone, lemon zest, chives & butter. Season to taste with salt & pepper.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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