Lobster Risotto

Lobster Risotto a Northern Italy specialty

for 6 people

Preparation 1 hour

Cooking 45 minutes

Ingredients

Good quality fish stock 1 1/4 cup

For the risotto

Unsalted butter 2 tbsp

Olive oil 1/4 of a cup

A  sprig of Shallots

Garlic one clove crushed

1 1/2 cup Arborio rice

Freshly ground black pepper

Salt to taste

1 cup of dry white wine (Muscadet best)

1 bay leaf

1 medium-size onion chopped

1/2 cup of heavy cream

Cooked lobster meat 2 x12-pounder

Grated parmesan cheese 1/4 of a pound

Chopped parsley

Fennel

Lemon wedges (8 to 10)

Make the risotto

1 Throw shallots, fennel, and onion in your food processor. Run for 30 seconds.

2 On highest in a pan mix butter and olive oil. Cook shallots, onion, fennel mixture until translucent, cook a little longer until slightly caramelized. About  4-5 minutes. 

3 Add the crushed garlic, cook for 1 minute further.

4 Add rice and seasoning. Stir, make sure the rice with butter and oil.

5 Now it is time to pour the wine, continue cooking. stir continuously until wine is reduced to almost nothing.

6 Add the stock, bring to a simmer. don’t stop stirring.

7 when the mixture comes to a boil add the bay leaf, cover, and throw in a preheated oven at 450o for 15 minutes.

8 take the risotto out of the oven stir well

9 Cook stirring continuously for 5 minutes until the rice cooked. By now the concoction is creamy.

10 remove the bay leaf

11 add the remaining stock, add butter and cream and bring to simmer.

12 when risotto is thoroughly mixed and simmer, add the lobster to the risotto. Cover and put back in the oven for 5 more minutes.

To serve

Grate parmesan on top of the dish and serve