Photography by Mathew Kimura
This recipe makes 4 servings
|Per serving: about||-|
|total fat||11 g|
|sat. fat||5 g|
- Portion size: 4
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.
- 3-1/3 cups 3-1/3cupslobster stock
- 1 1cooked lobsterlobsters, (1-1/2 lb/750 g), shelled
- 2 tbsp 2tbspbutter
- 1 tbsp 1tbspextra-virgin olive oil
- 2 2shallotshallots, minced
- 1 1clove garliccloves of garlic, minced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tspblack pepper or white pepper
- Pinch Pinchdried thyme
- 1 cup 1cuparborio rice
- 1/3 cup 1/3cupdry white wine
- 2 tsp 2tspminced fresh parsley
- 1/2 tsp 1/2tspgrated lemon rind
In saucepan, heat stock until steaming; keep warm. Set aside claw meat. Chop remaining lobster meat into bite-size pieces; set aside.
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