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Lobster Risotto is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1 cup Arborio rice or long grain rice
3 cups vegetable broth or chicken broth
1 cup bite size asparagus pieces or small broccoli florets
12 ounces cooked lobster, cut into bite-size pieces
1/4 cup grated Parmesan cheese
3 tablespoons snipped fresh basil or parsley
In a medium saucepan cook onion and garlic in hot oil until onion is tender. Stir in rice. Cook and stir for 5 minutes to brown. Meanwhile, in another saucepan bring vegetable or chicken broth to boiling; reduce heat and simmer. Slowly add 1 cup broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1 cup more broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. This should take about 15 to 20 minutes. Stir in the remaining broth. Cook and stir until rice is slightly creamy and just tender. Stir in lobster, Parmesan cheese, and basil or parsley. Heat through. Serve immediately. Makes 4 servings.
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