If you're intimidated by the idea of making risotto...don't be! It's not hard, but you do have to be patient and have 20 or so minutes uninterrupted to stand at the stove and stir and add the broth as it cooks. I like to pass the time by listening to some good music...and sipping on a glass of the wine I use to flavor my risott0. In this case...sparkling champagne. Your patience will be rewarded by creamy and indulgent risotto. Once you have the basic technique down, you're ready to experiment with as many variations as your imagination can come up with!
Indulgent Lobster-Champagne Risotto
a Weekend Gourmet Original
Ingredients (for two servings):
- 1 tbs. olive oil
- 1/3 cup diced yellow onion
- 2-3 garlic cloves, minced or grated
- 1 cup carnaroli or Arborio rice
- 1/2 cup champagne
- 4 cups warm chicken stock
- 1/3 cup half and half
- 1/2 cup shredded parmesan
- 2 tbs. butter
- 2 tbs. chopped basil
- 1 tbs. parsley
- 1 cup chopped cooked lobster meat [NOTE: can sub chopped large shrimp or crawfish tails]
- Salt and pepper to taste
Step 1: Add the olive oil to a large saucepan over medium heat. When the oil is hot, add the onion, garlic, and rice. Cook, stirring, until the onion softens and the rice begins to toast -- 2-3 minutes. Add the champagne and cook, stirring, until the rice absorbs most of the champagne.
Step 2: Add 1 cup of the warmed chicken broth. Cook, stirring, until the rice has absorbed most of the broth. Repeat this step two more times (for a total of 3 cups broth) until the rice is cooked al dente and is creamy. If the rice isn't cooked after the third cup of broth is absorbed, add a bit more. With a bit of practice, you'll know when your risotto is at the proper stage.
Step 3: Turn off the heat. Add the butter, parmesan, half and half, basil and parsley. Stir to combine and let the risotto rest while you pour drinks. Just before serving, stir in the cooked lobster.
Step 4: Add the risotto to two shallow bowls or rimmed plates. Top with additional parmesan and a sprinkle of parsley. I served our risotto with toasted garlic bread, but a simple green salad would be a nice accompaniment too.
This risotto definitely lives us to its indulgent claim! It's creamy and decadent from the addition of cheese and half and half, and the sweet chunks of lobster meat are a special treat for sure. We loved the background flavor of basil here, which gave a subtle pesto flavor to the finished dish. The next time you're looking for an over-the-top dinner to impress? Definitely give this risotto a try! While you're at it, be sure to check out all of the amazing recipes that today's #SundaySupper participants are sharing. We've got everything from cocktails to dessert...and everything in between.
Nominees for Best Supporting Appetizers:
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