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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 cups vegetable broth |
3 tablespoons butter |
1/2 cup chopped carrot |
1/3 cup chopped shallot |
3 cloves garlic, minced |
1/8 teaspoon saffron threads, lightly crushed |
1 cup arborio rice |
1/2 cup white wine |
1/2 cup chopped tomato |
2 cups cooked lobster, cut into 1/2-inch pieces |
1/4 cup mascarpone cheese |
1/4 cup chopped fresh chives |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Melt butter in a large saucepan over medium heat; add carrot, shallot, and garlic. Cook 3 minutes or until slightly tender, stirring occasionally. Stir in saffron, and cook 30 seconds, stirring constantly. Stir in rice, and cook 2 minutes, stirring constantly. Add wine; cook until liquid is nearly absorbed, stirring constantly. Add 1/2 cup warm broth, stirring constantly until broth is nearly absorbed. Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total).
3. Stir in tomato, and cook 1 minute, stirring often. Stir in lobster and mascarpone cheese; cook, stirring constantly, just until thoroughly heated. Remove from heat, and stir in chives and pepper. Serve immediately.
4. Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends 2002 Ferrari-Carano Chardonnay ($25).
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