Join us on
- Linguine with Calamari Rings
- Grilled Scallops and Ravioli Bruschetta
- Simple and Best Carbonara
- Peanut Butter-Oatmeal No-Bake Breakfast
- Cinnamon Sugar Donut Holes
- Chocolate Waffles
- Lamb Stew with Potatoes
- Cavatelli with Mussels, Artichoke Hearts
- M&M Cookies
- Eggs with Cheesy Mock Hollandaise Sauce
|
14 May 2013, 19:58
Winner of Mother's Day Recipe Contest - 2013 |
| Read more... |
|
6 April 2013, 23:37
Easter 2013 - Recipe Contest Winner |
| Read more... |
|
6 April 2013, 23:30
Cooking with Nonna Star Expands Repertoire |
| Read more... |
|
Join me at for a Dinner with Traditional Recipes! Details: HERE
***
The Culinary Experience of a Lifetime! |
|
|
Please Share with Family and Friends Using the Buttons Below! Grazie!!!
/ 4
1 Users Voted
DescriptionFresh lobster infuses the rice with the wonderful flavor of the sea and rice returns the favor by giving the lobster a creamy texture to swim in.
Ingredients Related Recipes:- 1 lb of lobster meat
- 1 1/2 cups of carnaroli rice
- 7 cups of hot chicken or fish stock (your preference)
- 1 1/2 cups of white wine
- 2 Tbsp basil pesto
- 1 medium sized onion, small dice, divided into 2 portions
- 2 cloves of garlic finely chopped, divided into 2 portions
- 1 cup grated Parmigiano regiano cheese
- Salt and pepper to taste
- Extra virgin olive oil
- 2 tbsp unsalted butter
| xxxx |
Directions/Steps- In a large pan, sweat half of the onion and garlic in some olive oil on medium heat for approximately 5 minutes.
- Add the rice and stir frequently to avoid sticking for 3 minutes.
- Add the pesto and stir until well mixed.
- Add the white wine and stir the rice.
- Allow the rice to absorb almost all of the wine.
- Now add enough of the hot stock to cover the rice and allow the rice to slowly soak it up. Once stock is absorbed, repeat the same process.
- Patiently repeat this process until rice is almost fully cooked yet still slightly firm to the bite.
- Gently give it an occasional stir to keep it from sticking.
- In a separate pan, melt the butter and sweat the remaining onion and garlic on medium low heat for 5 minutes. Add the chopped lobster meat and increase the heat to high.
- Saute the lobster for 1 minute.
- Add the lobster to the rice and mix together.
- When the rice is al dente, add the cheese, salt and pepper and mix together.
- Serve immediately
|
|
Depending on the portion size, this risotto makes a wonderful appetizer, side dish or main entree for any fantastic dinner event you may have. For full photo instructions visit: www.indannyskitchen.com
Please Share with Family and Friends Using the Buttons Below! Grazie!!!
Reviews