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Chef Don's
Favorite Cape Cod Seafood Recipes
Lobster Risotto
Serves 4
About 6 cups lobster stock
1/4 cup butter
1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
2 cups Arborio rice
Meat from 1 cooked lobster, chopped
2 tablespoons minced chives
1/2 cup grated Parmesan
Salt and pepper to taste
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.
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