Brown Butter Scallops
Brown-Butter Risotto with Lobster
Jan 4, 2011
Make this luxurious rice and shellfish dish that Giada De Laurentiis created for a blissfully reunited military couple.
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Prep Time: 0 hours 30
Cook Time: 0 hours 30
small frozen lobster tail
2 1/2 c. reduced-sodium chicken stock
2 tbsp. unsalted butter
1/2 c. Arborio rice
3 tbsp. brandy
2 tbsp. freshly grated Parmesan cheese
2 tbsp. chopped fresh chives
Freshly ground black pepper
- Heat a medium saucepan of salted water to boiling over medium-high heat. Add lobster tail and cook until the shell curls and the lobster meat turns white, 8 to 10 minutes. Drain and cool for 15 minutes. Using kitchen scissors, cut through the top of the shell lengthwise. Remove lobster meat; slice crosswise into 1/2-inch pieces.
- In a medium saucepan, heat chicken stock to boiling; keep hot over low heat.
- In a 2-1/2-quart saucepan, melt 1 tablespoon of the butter over medium heat. Cook until butter begins to foam and turns brown, 1 to 1 1/2 minutes. Add shallots and cook, stirring until tender, 2 to 3 minutes. Stir in rice until coated with butter. Add brandy and simmer, stirring, until almost evaporated, about 1 minute. Add 1/4 cup of stock and stir until almost completely absorbed, about 1 1/2 minutes.
- Continue adding stock, 1/4 cup at a time, stirring constantly and allowing each batch to absorb before pouring in the next. Cook until rice is tender but still firm to the bite, 15 to 20 minutes total. Remove from heat; stir in Parmesan, remaining butter, and 1 1/2 teaspoon of the chives; season with salt and pepper to taste.
- Transfer risotto to two serving plates. Arrange reserved lobster on top and garnish with remaining chives.
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Date: 06.12.2018, 15:03 / Views: 52475