Recipe: Risotto primavera with lobster
- 1 pound arborio rice
- 2 two-pound lobsters
- 6 tablespoons olive oil
- 1 Spanish onion, diced
- 1 can chicken stock (broth)
- 2 cups white wine
- 1-2 cups clam juice
- 1 pound asparagus, slender
- 1 pound shiitake mushrooms
- 1 package frozen peas
- 2 cups Parmesan cheese
Sauté half an onion in olive oil.
Add chicken broth, clam juice and white wine, bring to a boil.
Add lobsters, boil for 20 minutes. Remove lobsters and take meat out of the shell.
Allow stock to reduce for another 20 minutes. Keep stock hot on stove.
In another stock pot, add 3 tablespoons of oil and the onions.
Sauté briefly, then add risotto.
Start slowly adding liquid to risotto. You must let the risotto absorb liquid before adding more liquid. Cooking the risotto takes approximately 20-30 minutes.
Prepare the vegetables by roasting asparagus, boiling peas for one minute and sautéing mushrooms. Toss the vegetables with the risotto.
Add Parmesan cheese and arrange the lobster on top and serve.