Cook this: Lobster Risotto and Cheese
Dave Garrett
After broiling the lobster, Shereen Pavlides cuts it into bite-size pieces. Visit heraldstandard.com or our Roku channel for a video on the preparation of this dish.
Shereen Pavlides prepares to make Lobster Risotto and Cheese.
It无毛视频檚 helpful to watch this episode of 无毛视频淐ook This!,无毛视频� where I无毛视频檒l show how to make flawless risotto, step by step. This Italian, short-grain rice is all technique, and once you master it, you can cook anything.
Always remember, your texture should be creamy, like porridge. Creamy. Creamy. Creamy. That无毛视频檚 what risotto is all about. And never make it ahead. Always prepare it 脿 la minute (脿 la mi-nute: French for prepared quickly and served immediately). Stove to table.{span class=无毛视频漰rint_trim无毛视频潁(tncms-asset)392d36f1-049c-5dd3-8063-afe1e6f9abc0(/tncms-asset){/span}
I believe it was chef Joanne Weir who said, 无毛视频淩isotto doesn无毛视频檛 wait for you; you wait for it.无毛视频�
Lobster Risotto and Cheese
Prep time: 20 minutes Cook time: 30 minutes Serves: 4
3 1/2 cups seafood stock
1 cup lobster or clam juice
1 tablespoon extra virgin olive oil
1 tablespoons lemon juice and zest
1/2 cup panko
kosher salt / fresh finely ground black pepper
6 tablespoons unsalted butter 无毛视频� divided
2 large shallots 无毛视频� diced (1/2 cup)
1 1/3 cups arborio or carnaroli rice
1/2 cup chardonnay wine
4 (5 ounce each) lobster tails 无毛视频� thawed if frozen, cut through shell lengthwise, cleaned
1/2 cup mascarpone cheese
1/2 cup freshly grated & packed parmiggiano-reggiano cheese
sliced chives
Heat oven to 400 degrees F.
Bring seafood stock and lobster or clam juice to a gentle boil in a 2 1/2-quart sauce pot over high heat. Reduce to low and keep warm.
Using a fork, whisk extra virgin olive oil, lemon juice, zest, panko, 1/4 teaspoon salt and 1 turn on the pepper mill into a small bowl until the panko is moist. Evenly sprinkle panko crumbs onto a rimmed baking sheet and toast until golden, 3-5 minutes, tossing halfway through cook time. Remove to a medium bowl. Wipe baking sheet clean and reserve.
Position oven rack to upper first position (directly under the broiler). Heat oven to broil.
Melt 2 tablespoons butter in a 4
quart pot over medium-low heat. Saut茅 shallots with a pinch of salt until tender, 2-3 minutes. Stir in the rice and toast, about 1 minute. Deglaze with chardonnay and reduce until almost dry, about 1 minute.
Add 1-2 ladles of the stock mixture to cover the rice. Stir constantly / periodically over medium-low heat. {Note: keep the rice just covered with stock at all times to cook evenly}
When the stock mixture reduces (below covering the rice), repeat another ladle (about 1/2 无毛视频� 3/4 cup), working in stages (ladle by ladle), until all the stock mixture is used and the rice is tender, 22 无毛视频� 25 minutes, the consistency should be like a creamy porridge.
Meanwhile (while cooking the risotto): Place lobster tails, meat side up onto the reserved baking sheet. Melt remaining 4 tablespoons butter in a small bowl in the microwave on HIGH for 40 seconds. Brush the meat of the lobster with the butter. Lightly sprinkle with salt and pepper. Broil lobster until the shells turns pick and the meat is just cooked through, 5 无毛视频� 6 minutes. Remove lobster to rest on a cutting board, 5 minutes. Remove lobsters from their shell and dice the meat into 1/2-inch pieces. Cover and keep warm with the acquired lobster butter jus from the baking sheet.
Finishing the risotto: After the 22-25 minutes of periodically stirring and cooking the rice until tender with the remaining stock; stir in the mascarpone and parmesan cheese until the cheeses are melted. Immediately remove from the heat. Season with 2 1/2 teaspoons salt and stir well.
Divide among 4 shallow bowls. Divide lobster over each bowl of risotto. Divide and sprinkle panko on top. Garnish with chives. Serve immediately.