Lobster RisottoWine Pairings: Chardonnay
- 1/2 pound lobster meat
- 2 cups Arborio, carnaroli or other short-grain rice
- 4 tablespoons olive oil
- 2 shallots (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 tablespoon parsley (chopped)
- Large pinch of saffron
- 1/4 cup dry white wine
- 1 quart lobster (or fish or chicken) stock
Finely chop half the lobster meat.
Crush the saffron into the white wine and stir well.
In a heavy, medium-sized pot, heat the olive oil over medium-high heat and saute the shallots for 2 to 3 minutes. Do not let them color.
Add the garlic and the rice and stir well for about a minute. Add the finely chopped lobster meat, about a 1/4 teaspoon of salt and the white wine-saffron mixture and stir to combine. Bring to a boil.
Let the wine boil down, stirring frequently—about once every 90 seconds or so. Turn the heat to medium and start adding the lobster stock, about 1/2 cup at a time, stirring frequently.
Cook until the rice is done, but still a little al dente. You don’t want mushy rice. Add the rest of the lobster meat and the parsley, then check to see if it needs more salt. Add some if needed. Serve at once with white wine.
Serves 4-6 | Recipe from www.thespruceeats.com