Saturday, December 31, 2011

Brown Butter, Mushroom, and Onion Risotto w/Lobster

 We won a live lobster in a game of white elephant, which was hilarious! So I decided to cook it and turn it into a meal. It was a little tricky to get all the meat we could out of such a small lobster, but Nick managed to get a lot. So we decided to turn it into a lobster risotto. The outcome was delicious and we really enjoyed this type of risotto.

3 cups reduced-sodium chicken stock
4 Tbsp butter, at room temperature
2 cups finely chopped onion
2 cups chopped mushrooms
1 Tbsp minced garlic
1 1/2 cups Arborio rice
1 red bell pepper, seeded and chopped
1 cup dry white wine
1 cup milk
1/2 cup grated fresh Parmesan
3/4 pound cooked lobster meat (about 2 medium lobster tails)
1/4 cup chopped fresh chives
Salt and pepper
1. In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
2. In a large saucepan, melt the butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onions, mushrooms, and garlic and cook, about 5 minutes until they become translucent.
3. Add the rice and the bell pepper, stir to coat with the butter. Add the wine and simmer until the liquid has almost evaporated, about 3 minutes.

4. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Add the milk in the same way but after the stock has all been added. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat.
5. Stir in the lobster meat and Parmesan cheese to heat. Season with salt and pepper, to taste.
6. Transfer the risotto to a large serving bowl. Garnish with chives. Enjoy!

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