I really enjoyed this recipe. Easy to prepare and quite delicious. I bought a couple of small lobster tails still in the shell, steamed them, shelled them, and put the shells and steaming water (about 1 cup) into 4 cups of veggie broth (instead of 5 cups) to simmer. It added just a bit more lobster flavor. In the end, I only had about 1 cup of cooked lobster for my risotto, but the final product was so good that I didn't miss it.
- 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
- Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- 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).
- 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.
- 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).
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