Lobster Risotto
Lobster Risotto
Ingredients
1 Tbsp olive oil
4 Tbsp unsalted butter (or more;)
Small onion finely chopped
2 garlic cloves grated
7 cups lobster stock
2 cups arborio rice
1 cup dry white wine
1/2 cup freshly grated parmesan, plus more for garnish
pepper and salt to taste
1 Tbsp fresh herbs if desired
2 cups lobster knuckle claw or slipper meat works great if you can find it
8 stalks asparagus shaved
1/2 head of cauliflower
3 Tbsp taleggio cream
1 tsp lobster oil for garnish
2 ribs of celery diced
Instructions
Break your cauliflower into florets and season, roast till lightly golden and set aside keeping warm.
Use a large pot like a dutch ove and bring to medium heat and add 2 Tbsp butter and oil to saute onions and celery until softened and translucent. Add garlic and stir another 30 seconds.
Add rice, and stir constantly for 2 minutes or until toasted. The rice will start to look translucent and barely golden.
Add white wine to deglaze the pan and stir until the liquid has absorbed.
Add a laddle of stock and continue stirring until the rice has absorbed the broth. Continue this process one ladle at a time while stirring continuously and adding in 1 tbsp. butter with each ladle. Season along the way at each step. This process can take around 20-25 minutes depending on your desired doneness.
Once the rice is firm tender or your desired doneness add freshly grated parmesan, some of the smaller lobster meat (save a claw per dish as a garnish. Season to taste with salt and pepper and let rest.
Sautee the remaining lobster meat you reserved for garnish in a pan with butter just until the butter begins to brown.
Toss cauliflower and shaved asparagus with lobster oil and season. Ladle about a cup to a cup and a half of the risotto on to each dish top with seasoned veggies, lobster meat, taleggio cream and a touch more lobster oil for color and flavor.