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Post by carnation037 on Jan 22, 2003 23:50:59 GMT -6
Lobster Risotto
6 c. chicken stock 1/2 c. olive oil 2 tbsp. unsalted butter 1/4 c. chopped onion 1/2 sprig fresh chopped rosemary, plus 2 whole springs (used dry) 1 cup arborio rice 1/4 cup dry white wine 2 lobster tails, cooked, shelled and diced (used can of lobster 14 oz.) 1 c. freshly grated Parmesan cheese salt & freshly ground black pepper to taste
In a medium saucepan, bring stock to a boil. Reduce heat and hold at a simmer. Meanwhile, in a medium cast-iron skillet, heat oil and 1/2 tbsp. butter over medium-low heat. Add onion and chopped rosemary and cook, stirring until onion is softened, about 2 minutes. Add rice and stir with a wooden spoon until well coated, about four minutes. Add wine and cook, stirring until liquid evaporates. Slowly add enough stock to cover rice, about 1 cup. Simmer, stirring continuously, until liquid is almost absorbed. Add another cup of stock and cook, stirring until almost absorbed. Continue to add stock, one cup at a time, until risotto has cooked for a total of 15 minutes and is creamy but still slightly firm in center. Add lobster, remaining 1 1/2 tbsp. butter and parmesan. Cook, stirring until lobster is heated through, one or two minutes. Salt and pepper, to taste. Serve in warmed bowls. Garnish with whole rosemary springs. Serves 4.
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