Lobster Risotto

Lobster Risotto

servings
4

Ingredients












Cooking Instructions

1

Simmer the vegetable stock, uncovered, 10 minutes.


2

Bring a large pot of water to a rolling boil. Add the French green beans and patty pan squash; remove from heat. Let sit one minute. Drain and immediately submerge in cold water. Drain again. When cool, chop the vegetables into bite-sized pieces.


3

Sauté the mushrooms and lobster in 1 ounce (2 tablespoons) butter until mushrooms are tender. Set aside.


4

Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add rice and stir until each grain is evenly coated with oil. Add 1 cup of the vegetable stock and cook, stirring frequently, until the stock is almost absorbed by the rice. Repeat the process with the remaining stock 3 times. Toward the end of the cooking process, the mixture will become thick and creamy and will require more frequent stirring to prevent sticking.


5

After the risotto has cooked for about 30 minutes, taste a few grains. The rice should be tender, but still have a firmness in the center. If it is done, cover and remove from heat immediately. If not, continue cooking until the rice has reached desired tenderness.


6

To finish, stir in beans, squash, lobster, mushrooms, remaining 2 tablespoons butter, whipped cream, 3 ounces of grated Gran Canaria, and salt and pepper to taste. Serve immediately, garnished with diced plum tomatoes and additional grated cheese.


Ingredients












Cooking Instructions

1

Simmer the vegetable stock, uncovered, 10 minutes.


2

Bring a large pot of water to a rolling boil. Add the French green beans and patty pan squash; remove from heat. Let sit one minute. Drain and immediately submerge in cold water. Drain again. When cool, chop the vegetables into bite-sized pieces.


3

Sauté the mushrooms and lobster in 1 ounce (2 tablespoons) butter until mushrooms are tender. Set aside.


4

Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add rice and stir until each grain is evenly coated with oil. Add 1 cup of the vegetable stock and cook, stirring frequently, until the stock is almost absorbed by the rice. Repeat the process with the remaining stock 3 times. Toward the end of the cooking process, the mixture will become thick and creamy and will require more frequent stirring to prevent sticking.


5

After the risotto has cooked for about 30 minutes, taste a few grains. The rice should be tender, but still have a firmness in the center. If it is done, cover and remove from heat immediately. If not, continue cooking until the rice has reached desired tenderness.


6

To finish, stir in beans, squash, lobster, mushrooms, remaining 2 tablespoons butter, whipped cream, 3 ounces of grated Gran Canaria, and salt and pepper to taste. Serve immediately, garnished with diced plum tomatoes and additional grated cheese.


Tagged in: Entrée

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