Risotto Con L'aragosta (Lobster Risotto) |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This recipe is Italian was brought home from culinary school by my DD where it was made in class. I have not had it, but she told me it was very good. Enjoy. Ingredients:
1 quart chicken stock (warmed) |
6 ounces lobster tail meat |
4 tablespoons sweet butter |
1 small onion (finely minced) |
1 cup arborio rice |
salt (to taste) |
black pepper (freshly ground, to taste) |
1/2 cup dry white wine |
1 tablespoon parsley (fresh, chopped) |
parmesan cheese (grated to taste) |
old bay seasoning (to taste) |
Directions:
1. In sauce pan saute onions in 2 tablespoons butter until tender.
2. Add the rice and cook a minute of two, stirring constantly.
3. Add wine and cook until absorbed.
4. Add stock in stages, stirring until rice is between al dente and tender/creamy.
5. Cut lobster tail into chunks and add to rice.
6. Cook until lobster is cooked through.
7. Add remaining butter, Old Bay seasoning and grated cheese.
8. Sprinkle with parsley.
|
|