foodie friday

foodie friday.

January 6, 2012 /

This recipe was the final installment in my quest to make 8 new risotto recipes (my 40@40 list)…

Lobsterrisottoing
Brown Butter Risotto with Lobster (courtesy of Food Network)

Ingredients

  • 1 pound (about 2 medium) frozen lobster tails, thawed (I used lobster meat)
  • 4 1/2 cups reduced-sodium chicken stock (I used veggie broth)
  • 4 tablespoon butter, at room temperature
  • 1 cup finely chopped onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup brandy (omitted – didn't have any)
  • 1/2 cup grated Parmesan
  • 1/4 cup chopped fresh chives
  • Kosher salt and freshly ground black pepper

Directions

Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foamand then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnishwith the remaining chives

Lobsterrisotto
I wanted to loooove this risotto. What's not to love about browned butter & lobster? Well. The lobster was delish (duh), but the risotto itself was lackluster. Perhaps that b/c I didn't have any brandy? I also hesitate to say this, but I actually think that there was too much butter. 

What did you cook/eat this week? Link up! 

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