Lobster Risotto
Lobster Risotto
Photography by Mathew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 346 |
| pro | 17 g |
| total fat | 11 g |
| sat. fat | 5 g |
| carb | 41 g |
| fibre | 1 g |
| chol | 49 mg |
| sodium | 894 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 5 |
| vit A | 7 |
| vit C | 2 |
| folate | 22 |
The key to a good risotto is the stock, so be sure to follow Cooked Lobster and Stock. For entertaining, prepare the lobster and stock ahead then finish the risotto once guests arrive. At the Opera Bistro, chef Axel Begner tops his lobster risotto with Bleu Geai, a mild blue cheese from New Brunswick's artisanal cheese house La Bergerie aux Quatre Vents.
Ingredients
- 3-1/3 cups lobster stock
- 1 cooked lobster, (1-1/2 lb/750 g), shelled
- 2 tbsp butter
- 1 tbsp extra-virgin olive oil
- 2 shallots, minced
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper or white pepper
- Pinch dried thyme
- 1 cup arborio rice
- 1/3 cup dry white wine
- 2 tsp minced fresh parsley
- 1/2 tsp grated lemon rind
Preparation
In separate saucepan, melt 1 tbsp (15 mL) of the butter and oil over medium heat; cook shallots, garlic, salt, pepper and thyme, stirring occasionally, until softened, 2 to 3 minutes.
Add rice, stirring to coat. Add wine; cook, stirring, until no liquid remains.
Add 3 cups (750 mL) of the stock, 1/2 cup (125 mL) at a time and stirring after each addition until completely absorbed, about 17 minutes in total.
Add remaining stock and butter, parsley, lemon rind and chopped lobster meat, stirring until rice is creamy and tender, liquid is completely absorbed and lobster is heated through, about 3 minutes.
Thinly slice claw meat and arrange on each serving as garnish.
Source : Canadian Living Magazine: August 2008
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