Monday, March 26, 2012

Brown Butter Risotto with Lobster

We don't often buy lobster, in fact we may only have it once or twice a year. But, my husband loves lobster and I thought this would be the perfect addition to some risotto for a special date night at home. Using lobster tail, which I bought on sale, allowed us to feel a little indulgent without breaking the bank.

This turned out to be a beautiful dish and tasted amazing! It was also easier than you might think to put together. Instead of using chicken or fish stock to cook the rice, I decided to use the water I boiled the lobster in, with a dash of Old Bay to spice it up. Pair that with delicious brown butter, and I couldn't have been happier with the results.

Brown Butter Risotto with Lobster
1 pound (about 2 medium) frozen lobster tails, thawed
4 1/2 cups lobster stock
dash Old Bay seasoning (or more to taste)
4 tablespoon butter
1/2 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup white cooking wine
1/2 cup grated Parmesan
salt and freshly ground black pepper
chives, for garnish, if desired

Bring a stockpot of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Remove tails, reserving 4 1/2 cups of the stock, drain and transfer to a cutting board; cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.

In a medium saucepan, keep the stock hot over low heat. Add Old Bay and stir to incorporate.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the white wine and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes.

Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese and the remaining butter. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives, if desired.

SOURCE: Giada De Laurentiis

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