LOBSTER RISOTTO RECIPES

Name: Lobster Risotto
Total time: 45 min
Yield: Serves 4, plus leftovers
Ingredients: 1/4 cup butter; 1/4 cup extra-virgin olive oil; 2 medium onions, finely chopped; Salt; 2 cups arborio, carnaroli or other short-grained white rice; Meat from 1 cooked lobster, chopped; 2 tablespoons minced chives; 1/2 cup grated Parmesan; Freshly ground black pepper; About 6 cups lobster stock

LOBSTER RISOTTO RECIPE - NYT COOKING

Lobster Risotto Recipe - NYT Cooking image

So you cooked some lobster and that was great. You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock. This is as it should be, always. Lobster is expensive. Make its flavors last. And when you are ready, make this risotto. Heat the stock in a pot. Melt butter in a heavy saucepan next to it, add onions and cook them translucent, salt the whole and add Arborio rice, then stir to combine. Now start adding hot broth to the rice, a cup at a time, stirring endlessly all the while, never adding more stock until everything you have added has been absorbed. When everything is tender and creamy, add Parmesan and any leftover lobster meat you happen to have. If the answer is none, do not worry in the least. This is a rich risotto without meat, luxury eating on the cheap.

Provided by Sam Sifton

Total Time 45 minutes

Yield Serves 4, plus leftovers

Number Of Ingredients 10

Ingredients

1/4 cup butter
1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
Salt
2 cups arborio, carnaroli or other short-grained white rice
Meat from 1 cooked lobster, chopped
2 tablespoons minced chives
1/2 cup grated Parmesan
Freshly ground black pepper
About 6 cups lobster stock

Steps:

In a medium pot, heat the stock and keep warm.
In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).

Nutrition Facts : @context http//schema.org, Calories 784, UnsaturatedFatContent 19 grams, CarbohydrateContent 97 grams, FatContent 34 grams, FiberContent 1 gram, ProteinContent 22 grams, SaturatedFatContent 13 grams, SodiumContent 1296 milligrams, SugarContent 8 grams, TransFatContent 0 grams

EMERIL'S THREE CHEESE RISOTTO RECIPE | FOOD NETWORK

Emeril's Three Cheese Risotto Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 46 minutes

Prep Time 10 minutes

Cook Time 36 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 pound Arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Romaino cheese
1/4 cup grated Asigo cheese
2 tablespoons chopped chives

Steps:

In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

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