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Risotto Carnaroli all’ Aragosta aka Lobster Risotto Recipe

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This recipe for Risotto Carnaroli all’ Aragosta aka Lobster Risotto is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Risotto:

* 1 live lobster
* 3 cups (hot) lobster or shrimp stock
* 1 tablespoon butter
* 2 tablespoons extra virgin olive oil
* dash red pepper flakes
* 1 teaspoon garlic
* 1 teaspoon shallots
* 10 cherry tomatoes, cut in half
* 1 cup Carnaroli rice
* 2 tablespoons lobster meat
* 1/4 cup dry white wine
* 1 tablespoon fresh tomato juice
* 1 tablespoon English peas
* chopped fresh parsley
* basil leaf
Directions:
Directions:
Place lobster in large pot of boiling salted water and cook for 5 minutes.
Place lobster in bowl with water and ice and allow to cool off. Remove tail and claw meat and set aside.
Heat pan (for risotto). Add oil, shallots, pepper flakes and risotto rice, sauté until golden brown. Add lobster meat and cherry tomatoes and peas; once dry, add white wine and allow to evaporate. Add (hot) stock, salt and pepper.
Continue to add stock one ladle at a time until rice is tender (this takes about 17 minutes).
Remove pan from heat. Check seasoning. Stir very well and finish dish with butter and fresh chopped parsley.
Number Of Servings:
Number Of Servings:
2

 

 

 

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