X-Country Double Lobster Risotto

X-Country Double Lobster Risotto

  Ready in : 45 mins

The recipe X-Country Double Lobster Risotto is ready in around 45 minutes and is definitely an amazing gluten free and pescatarian option for lovers of Mediterranean food. One serving contains 586 calories, 21g of protein, and 14g of fat. For $6.21 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person has tried and liked this recipe. If you have maine lobsters, stock, shallot, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is good. Similar recipes are Risotto Con L'aragosta (Lobster Risotto), Lobster Risotto, and Lobster Risotto.

Ingredients

maine lobsters

maine lobsters

2

butter

butter

4 tablespoons

lobster mushrooms

lobster mushrooms

0.5 pound

shallot

shallot

1 large

celery

celery

1 rib

garlic

garlic

1 clove

sherry

sherry

0.25 cup

arborio rice

arborio rice

2 cups

arborio rice

arborio rice

2 cups

stock

stock

8 cups

parmesan

parmesan

0.25 cup

parsley and/or chives

parsley and/or chives

2 tablespoons

Cooking in Steps

  1. 1
    *You can use chicken stock, fish stock, or make your own stock using the lobster shells, which is what we did. After cooking, remove lobster to cold water.

    chicken stock

    chicken stock

    fish stock

    fish stock

    lobster

    lobster

    pasta shells

    pasta shells

    stock

    stock

    water

    water

  2. 2
    Add to pot 1 cut up onion, 2 chopped carrots, 2 chopped celery ribs, and a bay leaf. Toss the lobster shells back into the pot as you finish cleaning them of their meat. Simmer, allowing stock to reduce, until ready to use, then strain.

    celery rib

    celery rib

    bay leaves

    bay leaves

    carrot

    carrot

    lobster

    lobster

    pasta shells

    pasta shells

    onion

    onion

    stock

    stock

    meat

    meat

    pot
    pot
  3. 3
    Saute shallots, garlic, celery, and mushrooms in butter over medium-high heat. When the shallots are translucent, pour in the sherry and continue cooking until most of the alcohol has evaporated, then add the rice and stir to coat thoroughly, cooking another couple minutes.

    mushrooms

    mushrooms

    shallot

    shallot

    alcohol

    alcohol

    butter

    butter

    celery

    celery

    garlic

    garlic

    sherry

    sherry

    rice

    rice

  4. 4
    Begin adding ladlefuls of warm stock in your preferred risotto style. I like this risotto creamy but not overly wet. Continue until the rice is cooked yet still al dente.

    stock

    stock

    rice

    rice

  5. 5
    Meanwhile, chop up lobster meat to desired size, reserving large hunks of claw meat as garnish. When risotto is done, remove from heat and mix in Parmesan and lobster pieces.

    lobster meat

    lobster meat

    parmesan

    parmesan

    lobster

    lobster

    meat

    meat

  6. 6
    Sprinkle plated risotto with chopped herbs.

    herbs

    herbs

  7. 7
    Pair with a medium to full-bodied white that isn't too oaky. Our local shop recommended an Argiolas Vermentino di Sardegna Costamolino 2008, which the New York Times called their favorite as well as "Best Value" in a recent roundup of Italian vermentinos.

    vermentino

    vermentino