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Lobster Risotto

Yield Makes 5 servings


  • 5 cups vegetable broth
  • 3 tablespoons butter
  • 1/2 cup chopped carrot
  • 1/3 cup chopped shallot
  • 3 cloves garlic, minced
  • 1/8 teaspoon saffron threads, lightly crushed
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 1/2 cup chopped tomato
  • 2 cups cooked lobster, cut into 1/2-inch pieces
  • 1/4 cup mascarpone cheese
  • 1/4 cup chopped fresh chives
  • 1/4 teaspoon freshly ground black pepper

How to Make It

  1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  2. Melt butter in a large saucepan over medium heat; add carrot, shallot, and garlic. Cook 3 minutes or until slightly tender, stirring occasionally. Stir in saffron, and cook 30 seconds, stirring constantly. Stir in rice, and cook 2 minutes, stirring constantly. Add wine; cook until liquid is nearly absorbed, stirring constantly. Add 1/2 cup warm broth, stirring constantly until broth is nearly absorbed. Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total).

  3. Stir in tomato, and cook 1 minute, stirring often. Stir in lobster and mascarpone cheese; cook, stirring constantly, just until thoroughly heated. Remove from heat, and stir in chives and pepper. Serve immediately.

  4. Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends 2002 Ferrari-Carano Chardonnay ($25).