HELL'S KITCHEN RISOTTO RECIPES

Steps:

• Bring broth and 1 1/2 cups water to a boil in a saucepan.
• Add lobster; cover and cook for 4 minutes.
• Remove lobster from pan; cool for 5 minutes.
• Remove meat from cooked lobster tails, reserving shells and chop meat.
• Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture.
• Reduce heat to medium-low.
• Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tbsp butter in a medium saucepan over medium-high heat.
• Add rice to pan; cook 2 minutes, stirring constantly.
• Stir in 1 cup broth mixture and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tbsps Broth mixture.
• Add the remaining broth mixture, 1/2 cup simultaneously, constantly stirring until each portion is absorbed before adding the next (about 22 minutes total).
• Remove from heat, and stir in lobster, the reserved 2 tbsps Broth mixture, 2 tbsps Butter and green peas. Serve immediately with remaining Parmesan.

Steps:

• Cook Mushrooms
• Cook Rissotto