Lobster Risotto
This delicious and decadent Lobster Risotto is made with chunks of lobster and cherry tomatoes in a sherry wine sauce.
Foto: SkinnytasteBahan-bahan
- 7 cups hot vegetable broth (or chicken broth, homemade or store-bought)
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic (minced )
- 1 shallot (finely chopped)
- 1¾ cups Arborio rice (or other short-grain Italian rice)
- 1 teaspoon kosher salt
- 2 tablespoons tomato paste
- ¼ cup sherry wine
- 1 cup cherry tomatoes (halved)
- 1½ cups raw lobster meat (chopped (from an approximate 2 ½ lb lobster or 3 tails or Wild Langostino Lobster))
- ¼ cup chives (chopped)
- ½ cup freshly grated Pecorino Romano (or Parmesan cheese, plus more for serving)
Langkah-langkah
Keep the broth warm in a small pot; if you used fresh lobster, add the shells to the broth for extra flavor.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the shallot and garlic, and cook until it’s soft, 3 to 4 minutes. Add the rice and salt, and stir to coat.
Cook until the rice grains are translucent, about 2 minutes. Add the tomato paste and cook until it turns a dark shade of red, 4-5 minutes. Add sherry wine, and cook until it’s absorbed. Add cherry tomatoes.
Add a ladle full of broth to cover the rice, cook on medium-low heat until it’s absorbed, and give the rice a good stir.
Continue to add the broth, 1 cup at a time and mix as the broth is absorbed until the rice is al dente, adding the lobster the last 5-8 minutes. The process should take about 20 to 25 minutes from the first addition of liquid, with the final product still a bit loose and creamy, but not runny.
Stir in the chives and grated cheese and serve right away.
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