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HOT & SPICY LOBSTER RISOTTO

a close up of a plate of food

HOT & SPICY LOBSTER RISOTTO 

Serves 6   Cook time 30 mins

Ingredients

1 1/2 lb. cooked lobster meat
2 cups clam  juice + 2 cups chicken broth (stock)
2 tbsp EVOO
4 tbsp butter
1 large yellow onion, diced
1 ½ cups Arborio rice
½ cup Pinot Grigio or Sauvignon Blanc  
6 strands of  saffron  
¼ cup tomato paste
1 tsp red pepper flakes
1/4 cup freshly grated parmesan  
Salt & freshly cracked pepper to taste
Chopped parsley, Malden salt, sprig of thyme, more parmesan (garnish)

 

Instructions

  • In saucepan bring stock to a simmer. Keep warm over low heat.
  • In wine glass, soak saffron in white wine for 15 mins.
  • In separate large deep pan over medium heat, melt oil & 2 tbsp. butter.
  • Add onion, cook until tender.
  • Add rice, stir until well coated with onions & fat. Cook until rice starts to look translucent about 5 minutes.
  • Add wine, simmer, stirring until completely evaporated.
  • Swirl in tomato paste & red pepper.
  • Add 1 cup of the warm stock, stirring until almost completely soaked into rice. Continue the process one cup of stock at a time until the rice is just barely tender.
  • Stir in remaining butter.
  • Fold in lobster, then cheese & cover to heat through, 5 mins.
  • Season with salt & pepper.
  • Plate & garnish.

Enjoy! 

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