Lobster And Corn Risotto Recipe
carnaroli rice, succulent butter poached lobster meat and the season's fresh corn
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the broth
In a saucepan, heat the vegetable broth and keep it warm over low heat.
- 2
Sauté vegetables
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 4-5 minutes.
- 3
Toast the rice
Add the Carnaroli rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.
- 4
Add wine
Pour in the white wine and cook until it has mostly evaporated.
- 5
Add broth gradually
Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is almost absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente.
- 6
Incorporate lobster and corn
Stir in the butter poached lobster meat and fresh corn kernels, and cook for an additional 2-3 minutes until heated through.
- 7
Finish with cheese
Remove from heat and stir in the remaining 2 tablespoons of butter and grated Parmesan cheese. Season with salt and black pepper to taste.
- 8
Serve
Plate the risotto, garnish with chopped chives, and serve immediately.
