Buttery Lobster Risotto (Print Version)
# Ingredients:
01 -
1/3 cup grated Parmesan.
02 -
2½ cups water.
03 -
3/4 cup dry white wine.
04 -
5 minced garlic cloves.
05 -
2 cups chicken stock.
06 -
1 finely minced shallot.
07 -
2 tablespoons chopped parsley.
08 -
1 stick of butter.
09 -
3 lobster tails, about 4-5 oz each.
10 -
1 tablespoon water.
11 -
1 cup of arborio rice.
# Instructions:
01 -
Combine parsley, butter, and water in a pot and heat gently to around 160°F - 180°F.
02 -
Take lobster meat out of shells but don't toss the shells—save them for flavoring the broth.
03 -
Poach lobster until it turns opaque, either 2-3 minutes on each side or 6-7 minutes fully submerged.
04 -
Simmer shells with a mix of water, broth, and a bit of salt for 15 minutes on low.
05 -
Cook the shallots and garlic in lobster butter until fragrant, then stir in the rice to toast it for 3-4 minutes.
06 -
Pour in white wine and then add hot broth in small amounts, stirring constantly for 15-18 minutes or until the rice has just a little bite left.
07 -
Take it off the heat and mix in Parmesan, lobster chunks, and a dab of extra butter.
# Notes:
01 -
Keep stirring the rice to stop it from sticking.
02 -
When it's done, the risotto should be silky and slightly loose.
03 -
Serve right away so it's at its best.