Lobster Risotto

This recipe is brought to you by Mo’s Passion ¬©
The surprise in this dish is the pockets of warm chevre you will surely love!

5 cups chicken stock
3 tablespoons butter (unsalted)
1 tablespoon extra virgin olive oil
1 medium sweet onion minced
1-1/2 cups arborio rice
3 whole lobster, cooked and picked
5 oz. Appleton Creamery classic plain chevre
1 teaspoon fresh thyme
1 teaspoon fresh basil
salt and pepper to taste

In a large saucepan, heat stock and keep it at a low simmer. In a heavy bottomed saucepan, combine the butter, oil and onions and saute till the onions are translucent. Add the arborio rice and stir making sure each grain is coated in the butter/oil mixture. When the rice becomes shiny, add a ladle full of stock. Cook, stirring constantly, till the rice has absorbed most of the stock, 1-2 minutes. Add another ladle full of stock and stir until rice has absorbed the liquid; repeat this process untill the rice is tender, about 17-20 minutes. The rice should be tasted at regular intervals to insure it is cooked properly! Remove the saucepan from heat once the rice is cooked and gently fold in the lobster, cheese and herbs. You will want the cheese to be in the dish in chunks. Salt and pepper to taste and let the rice sit for 2-3 minutes so the cheese melts. Serve in shallow bowls.

Copyright 1999 Mo’s Passion

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