Lobster Champaigne Risotto |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A luxurious risotto redolent with lobster essence and rich rich depth.origionally from williams sonoma cookbook but i have altered it to make it my own. Ingredients:
4-1 3/4 pound lobsters (or 6-1 1/4 pounders) |
1 bottle good champaigne |
2 cups arborio rice |
1 medium onion, cut into small dice |
3 cloves garlic, minced |
3 tablespoons olive oil |
3/4 cup heavy cream |
1/4 cup chopped chives |
Directions:
1. Steam lobsters in 2 inches of water until done (if you have no experience cooking lobsters look for another recipe)
2. remove meat from lobsters and cut into bite sized pieces, return shells and bodies to cooking water, simmer shells and bodies for about 45 minutes
3. strain cooking water and reduce broth to 3 cups
4. mix lobster broth with the bottle of champaigne in a two quart pan and bring to a simmer, cover and keep hot
5. heat oil in heave bottomed pot (use enameled cast iron if you have it)
6. sweat onilns and garlic in oil (approximately 3 min)
7. add rice and briefly saute with onion and garlic in oil until white centers appear in rice
8. add cookiing liquid 1/2 cup at a time stirring constantly
9. add more liquid only after last addition has been absorbed
10. witth last liquid addition add heavy cream and lobster meat and chives,
11. turn into serving bowl and garnish with chopped chives
12. serve warm with a crusty country style bread and tossed green salad
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