Lobster Risotto Recipe Jamie Oliver

LOBSTER RISOTTO

Steps:

• Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes.
• Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
• Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
• Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
• Mix honey into onions and cook 5 minutes more.
• Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.

THE BEST EASY LOBSTER RISOTTO RECIPE

Steps:

• Heat a large pan or ceramic dutch oven over high heat.
• Add 1 tbsp olive oil.
• When oil is shimmery, add diced onions and shallots.
• When onions are slightly browned, add butter and stir.
• Lower heat to medium-low, add rice, stir well.
• Let rice brown just slightly (think "toasted" for a little flavor)
• Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
• Stir frequently until rice thickens.
• Add a little more stock until it is just barely liquid at the bottom of the pot.
• Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
• When your stock is gone, and the risotto has become thicker, taste a bit of it.
• If the rice is too crunchy for your taste, add a little water and proceed with the steps above.
• Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but its all individual tastes.
• Add lobster meat- if cooked, add just at the end to warm it up- if uncooked- give it about 5 minutes to cook thoroughly, until red and opaque white. You don't want it overcooked or it will be gummy and fishy.
• Add diced green onions just before your risotto is done cooking- you won't want them to overcook.
• When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
• Serve when warm.
• Grate fresh parmesan cheese over the top and enjoy!

LOBSTER RISOTTO

Steps:

• Cut lobster by piercing the middle of the skull and continue to cut through to the tail. Clean the inside thoroughly.
• Saute 1 of the onions and the garlic together in olive oil for 2 to 3 minutes.
• Add the lobster halves and cook 2 to 3 minutes or until the lobster turns a light red color. Remove the lobster. Pull the meat out of the shell, roughly chop and place in the refrigerator. Return the shells to the pan. At this time, deglaze the pan with 2 1/2 cups of the white wine. Add the cream and let cook uncovered until the cream reduces to 3 cups and turns a light red/orange color, about 1 hour 30 minutes. Remove the shells.
• Saute the remaining onion in a saucepan in olive oil for 3 minutes, or until transparent. Add the arborio rice and stir for 1 minute. Deglaze with the remaining 1/2 cup white wine and cook until wine is almost completely absorbed.
• Pour in enough water to just cover the rice. Cook until al dente, about 15 minutes. Add the rice to the lobster sauce and cook down for 15 minutes, or until the rice is creamy and tender. Season with salt and pepper.
• To serve, spoon desired amount of risotto and place the lobster on top. Garnish with parsley.