This is a very light Risotto dish without cheese and a very minimal amount of cream. In Italy you may be put before a firing squad for adding cheese to a seafood dish so in this recipe, we strive for “purity.” Perhaps the reason for this is that you really want to taste the lobster stock and the fresh vegetables and cheese would make it heavier. Since it doesn’t have cheese and is light on the cream it won’t be as dense as other Risotto but your guests and your waistline will appreciate it. As far as selecting veggies for this Risotto, I love the bite of corn just off the cob and fresh garden peas, especially from our garden. A little red bell pepper, some shallots and a dash of chives or parsley and you’re in business.
About 6 cups lobster stock (recipe below)
¼ cup butter
¼ cup extra-virgin olive oil
2 medium shallots, finely chopped
2 cups arborio, carnaroli or other short-grained white rice
Meat from 1 cooked lobster, chopped
1/2 cup of fresh corn just off the cob
1/2 cup of fresh garden peas (unblanched)
1/4 of finely minced red bell pepper
2 tablespoons minced chives or Italian parsley
Freshly ground black pepper
1/4 cup of half and half
You will need a stock pot and a ladle to add the stock in increments.
1. In a medium pot, heat the stock and keep warm.
2. In a large, wide saucepan add the oil over medium-high heat. Add the shallots 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. Then add 1/8 teaspoon of salt and add another ladle of broth and stir briskly. You will need to add a cup at a time allowing each addition to be absorbed before adding the next. Stir vigorously and never leave the pot unattended — don’t answer your phone, don’t stop to look for something–have all your ingredients at hand. This will break your Risotto and you will end up with the bottom overcooked and the rest of the rice pasty. The constant stirring will help emulsify the starch of the rice with the stock and it will appear creamy even before your add the cream. After 12 minutes of stirring add your vegetables. You don’t want to add the veggies in the beginning since they’ll loose their bite. Stir in the lobster meat until heated through, then add the chives or parsley. And just before serving add ¼ cup of the half and half and you may need just a bit more stock to loosen up if it appears too thick and serve immediately. Risotto should be firm and remember that this continues cooking after it has been served so resist the temptation to cook it more.
I recommend a salad and crudité plate for the appetizer since the Risotto is a substantial entrée. A seasonal fruit salad of figs, cherries and pears drizzled with your favorite liqueur for dessert. A little vanilla ice cream on the side too.
NOTE: For a meatier risotto, cook an extra lobster or two.
½ cup olive oil
Lobstert bodies and shells from 5 cooked lobsters, rinsed
1 onion, roughly chopped
2 bay leaves
1 cups of carrot peels (use the carrots for a crudite plate before dinner)
In a large stockpot, heat the oil over medium-high heat. Add the lobster shells and sauté for 1 minute. Add enough water so that the pot is 2/3 full, then add the onion, bay leaves and peppercorns. Bring to a boil, and then reduce heat to low and simmer for several hours or overnight. (The longer it simmers, the better.) Using tongs, remove and discard the large shells, then strain the stock through a fine sieve twice. Makes 6 or more cups.