Around our house, "Risotto" has become synonymous with Mushroom Risotto. It's one of our favorite meals, so we can sometimes be a bit predictable when it comes to the deliciously creamy rice dish. It was a no-brainer when I came across this recipe for Lobster Risotto while reading my new Molto Italiano cookbook by Mario Batali. We needed to expand our risotto repertoire. Plus, who can say no to lobster? (Thankfully, no food allergies around here!) This recipe was a hit with Hubby. I will definitely use a bit more lobster next time though. We used 2 lobster tails, but I will probably use 4 next time.
Lobster Risotto
- Total Time: 45 minutes
- Yield: Serve 4
Ingredients
Units Scale
- ½ cup onion, chopped coarse (for cooking liquid)
- 1 cup onion, diced fine (for risotto)
- 1 carrot, chopped coarse
- 1 bay leaf
- 4 lobster tails (or 2 whole lobsters)
- ¼ cup olive oil
- 2 tablespoons tomato paste
- 1 ½ cups arborio rice
- 1 cup dry white wine
- salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- ¼ cup finely minced Italian flat leaf parsley
Instructions
- In a large pot, bring 3 quarts of water to a boil. Add the coarsely chopped onion, carrot, and bay leaf.
- In a large bowl, prepare an ice bath.
- Plunge the lobsters into the boiling water and cook for 2-3 minutes. Remove lobsters from the pot and submerge in the ice bath for 1 minute. Drain and set aside. Keep the lobster cooking liquid warm over low heat.
- In a large, deep skillet,combine the olive oil, finely chopped onion, and tomato paste and cook over medium heat until onion has softened but not browned, about 8 minutes.
- Add rice and stir with a wooden spoon. until toasted, about 3 to 4 minutes. Add the wine,then a ladleful of the lobster cooking liquid and cook, stirring constantly until liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed before each addition. Continue this process for about 15 minutes.
- Meanwhile, remove the lobster meat from the shell and chop into 1-inch piece. Toss the lobster into the risotto and continue cooking until the rice is tender and creamy, and still slightly al dente, about 2 minutes. (Or to your preferred doneness.) Season with salt and pepper.
- Remove from the heat, add the butter and parsley, and stir vigorously. Divide risotto into 4 warmed plates and serve immediately.
Notes
Adapted from Molto Italiano by Mario Batali
chef mimi
Wish I could have some!