Risotto is a traditional Italian dish made with starchy Arborio or Carnaroli rice, that give the dish a soft, creamy texture, a feature the uninitiated attribute to the addition of cream. Not so! It’s the process of adding hot stock to the butter, onion and rice base, one ladleful at a time, while continually stirring, that produces the velvety texture.

It’s not a process to be hurried; plan on devoting twenty minutes to half an hour of your undivided attention. I find making risotto meditative and soothing, and you’ll often find me standing at the stove, one leg half raised, stork-like, while I stir. 

Once the rice has absorbed just the right amount of stock, it’s time to add the Parmesan cheese and serve. Immediately. No waiting around. Risotto is a dish best consumed hot. So give your guests or family the 10-minute heads up to corral kids, wash hands and stash devices. Enjoy!

Lobster Risotto

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A fabulous main course dish or appetizer. The combination of creamy risotto, crunchy asparagus and chunks of tender lobster is irresistible.

• Yield: serves 4

Ingredients

Scale 1x2x3x

• 4 c homemade lobster or chicken stock
• 4 tbsp non-salted butter
• 1 large Vidalia or sweet white onion, finely diced
• 1 1/2 c Arborio or Carnaroli rice
• 1/2 c dry white wine
• 1 bunch asparagus, sliced into 2” pieces
• 12 oz lobster meat, chopped into 1/2” to 1″ pieces
• 2 tbsp non-salted butter in small pieces
• 1 bunch of scallions, green parts only, sliced in 1/4″ pieces
• 1/4 c freshly grated Parmigiano Reggiano cheese

Instructions

 

1. Place the lobster or chicken stock in a saucepan and heat to simmer. Keep the saucepan at a low simmer throughout the risotto preparation.
2. Steam the asparagus pieces for 1 minute and immediately place it into a cold water bath to halt the cooking process and retain the bright colour. Drain and set aside.
3. In a risotto pan or large skillet, heat 4 tbsp butter over low-medium heat, add the finely chopped onion and saute until translucent (about 3 minutes).
4. Add the rice and stir until slightly toasted (about 2 minutes).
5. Add the wine and stir until it is absorbed and the mixture appears creamy (about 3 minutes).
6. Add the stock to the risotto pan, one ladleful at a time, stirring almost constantly. Be sure the stock is completely absorbed by the rice before adding the next ladleful (about 20 minutes in total).
7. When the risotto is just a little underdone (it should be al dente), add the final ladleful of liquid, the reserved lobster meat and asparagus. Stir until the liquid is absorbed and the lobster & asparagus are heated through (about 3 minutes).
8. Add the remaining 2 tbsp of butter, the chopped scallions and Parmigiano Reggiano cheese.  Stir well and serve immediately.

• Author: Helen Kain