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Lobster Risotto
Ingredients
- For homemade lobster stock:
- 4 small (4-ounce) or 2 large (8-ounce) lobster tails, defrosted if frozen
- 3 tablespoons extra virgin olive oil
- 2 celery stalks, trimmed and diced
- 2 carrots, peeled and diced
- 1 large onion, peeled and diced
- 2 tablespoons tomato paste
- 1/2 teaspoon sweet paprika, such as Heirloom Sweet Paprika
- 2 bay leaves
- For the risotto:
- 3 or 4 threads saffron
- 1/2 cup dry vermouth
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 2 large shallots, minced
- 1-1/2 cups short grain risotto rice, such as carnaroli, vialone nano, or arborio
- Reserved homemade lobster stock or 4 cups best-quality store-bought stock
- Reserved lobster meat or 8 (or more) ounces store-bought lobster meat
- 3/4 cup freshly grated Parmigiano-Reggiano, divided use
- Freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives
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Directions
- To make the stock: Steam the lobster tails on a rack over simmering water in a large covered pot until they turn a bright red-orange, about 8 minutes.
- Use tongs to transfer them to a cutting board, then pour the cooking liquid into a 4-cup heatproof measuring cup; if needed, add enough water to make 4 cups.
- Use kitchen shears to cut through the underside of the shells and remove the tail meat.
- Slice into 1-inch medallions, place in a dish, and cover; set aside.
- Heat a large skillet or Dutch oven. When hot, add the olive oil, lobster shells, and all the vegetables.
- Sauté until the vegetables soften, stirring frequently.
- Add the tomato paste to the center of the pan and cook it until it darkens in color.
- Carefully whisk in the reserved liquid, plus another 2 cups of water, the paprika, and the bay leaves.
- Bring to a boil, then simmer for an hour. Strain the broth into a clean saucepan, pressing down on the vegetables to extract all the liquid.
- You should have 4 cups; if not, add enough water to make that amount.
- To make the risotto: Soften the saffron in the vermouth; set aside.
- Bring the lobster stock to a low simmer in a medium saucepan.
- Heat a heavy sauté pan or Dutch oven over medium heat.
- When hot, add the olive oil and shallots, sautéing them until soft, but don’t let them brown.
- Add the rice to the pan and stir to thoroughly coat with the oil.
- Cook until the rice is slightly translucent, about 7 to 10 minutes, stirring often.
- Add the vermouth-saffron mix to the pan and cook until the liquid has nearly evaporated.
- Ladle 1/2 cup of the hot stock into the rice mixture and stir continuously.
- When the liquid is almost completely absorbed, stir in another 1/2 cup of hot stock.
- Repeat until the rice is creamy yet al dente, about 25 minutes (you may not need all the stock).
- Stir in 1/2 cup of the Parmigiano-Reggiano and the lobster medallions.
- If the risotto is too thick, stir in any remaining stock or water, 1/4 cup at a time.
- Season to taste—the risotto might taste salty enough from the cheese but will benefit from a few twists of a pepper grinder.
- Serve immediately, topping each portion with a drizzle of olive oil and some chives and passing the rest of the cheese on the side.
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