LOBSTER RISOTTO - HELL’S KITCHEN RECIPES
This is a simple yet luxury meal. Using Lobster is much better than a bouillon stock. I had some leftover steamed asparagus spears, cut them up, and tossed them in at the end.
Provided by John Siracusa
Categories Gordon Ramsay Gordon Ramsay Recipes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 7
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.
BEST RISOTTO RICE RECIPE - HOW TO MAKE RISOTTO
This homemade Parmesan risotto is worth all of the extra stirring for creamy cheesy rice.
Provided by Laura Rege
Categories brunch date night dinner party romantic meals brunch comfort food dessert rice
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- In a medium pot, combine water and broth and bring to simmer. Meanwhile, in a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir rice into onion mixture and season with 1 1/2 teaspoons salt. Cook, stirring constantly, until rice is lightly toasted, about 4 minutes. Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds. Reduce heat to medium and pour a few ladlefuls of warm broth into skillet and cook, stirring gently until broth is absorbed. Continue to cook, repeating adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter, lemon juice, and Parmesan. Season with salt and pepper. Top with chives and basil and more Parmesan before serving.
Nutrition Facts : Calories 336 calories
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- In a medium pot, combine water and broth and bring to simmer. Meanwhile, in a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir rice into onion mixture and season with 1 1/2 teaspoons salt. Cook, stirring constantly, until rice is lightly toasted, about 4 minutes. Pour wine into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds. Reduce heat to medium and pour a few ladlefuls of warm broth into skillet and cook, stirring gently until broth is absorbed. Continue to cook, repeating adding a few ladlefuls of broth and stirring until broth is absorbed before adding more, until rice is al dente, about 20 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter, lemon juice, and Parmesan. Season with salt and pepper. Top with chives and basil and more Parmesan before serving.
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LOBSTER RISOTTO - HELL’S KITCHEN RECIPES
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- Remove from heat, and stir in lobster, the reserved 2 tbsps Broth mixture, 2 tbsps Butter and green peas. Serve immediately with remaining Parmesan.
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