Friday, December 6, 2013

Lobster Rissotto

About Risotto:

Risotto /rəˈzɒt, rəˈzt/ is an Italian rice dish cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.
Risotto is normally a primo (first course), served on its own before the main course, but risotto alla milanesepronounced [ɾiˈzɔtːo alːa milaˈneːze], is often served together with ossobuco alla milanese.
There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure.
The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white or red wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for themantecatura when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat.
Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid, or all'onda ("wavy, or flowing in waves"). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.

About Lobster:

Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. They have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate. Commercially important species include two species of Homarus from the northern Atlantic Ocean, and scampi – the northern-hemisphere genus Nephrops and the southern-hemisphere genus Metanephrops. Although several other groups of crustaceans have the word "lobster" in their names, the unqualified term "lobster" generally refers to the clawed lobsters of the family Nephropidae. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or to squat lobsters. The closest living relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.
Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used in soup, bisquelobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour.
Cooks boil or steam live lobsters. The lobster cooks for seven minutes for the first pound and three minutes for each additional pound.
According to the United States Food and Drug Administration (FDA), the mean level of mercury in American lobster is 0.31 ppm.

Serves 2

Prep time: 10 mins
Cook time: 45 mins


For the risotto:

½ cup of Arborio Rice
2 Small Shallots, finely minced
1 Small Stalk of Celery, finely minced
2 Cloves of Garlic, minced
½ cup of White Wine (I like using pinot grigio)
1 Tbsp of Unsalted Butter
¼ cup of Freshly Grated Parmiggiano Reggiano (parmesan cheese)
2 Tbsp of Fresh Chopped Parsley
Pinch of hot Pepper Flakes
2 Tbsp of Olive Oil
½ cup of Canned Peeled Chopped Tomatoes
Salt and Pepper, to taste

For the Lobster:

1 Lobster Tail
3 ½ cups of Water
3 Sprigs of Fresh Parsley
2 Sprigs of Thyme
1 tsp of Black Pepper Corns
2 Cloves of Garlic
1 tsp of Fish Base
Salt, to taste


1) In a large pot, add the water, parsley, thyme, fish base, peppercorns, garlic and salt, bring to a boil. Add the lobster tail and cook it for about 12 minutes or until fully cooked through. Remove the lobster tail from the water and set it aside to cool.

2) Drain the liquid through a fine sieve and place it in a saucepan and keep it on a simmer.

3) In a large skillet with high sides, over medium heat, add the garlic, celery and shallots and cook them in the olive oil for about 4 to 6 minutes or until translucent. Add the canned tomatoes and let the mixture cook for about 1 minute.

4) Add the rice and coat it really well with the veggie mixture.

5) Add the wine and allow it to reduce, once the wine has reduced, one ladle full at a time, start adding in the lobster stock to the rice and only adding another ladle full when each one has been absorbed into the rice. Continue this process until the rice is pretty much mostly cooked through.

6) Remove the lobster from the shell and cut it into bite-sized pieces.

7) Add it to the rice along with one more ladle full of stock, the butter and cheese. Cover the pan with a lid and let it sit for about 3 minutes.

8) Uncover, add the parsley, stir and serve immediately!


1.If you dont have lobster or if you dont like them ,you can use any type os shell fish meat like crab,shrimp and even scallop for this recipe.

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