Lobster Risotto

For the risotto:
½ cup of Arborio Rice
2 Small Shallots, finely minced
1 Small Stalk of Celery, finely minced
2 Cloves of Garlic, minced
½ cup of White Wine (I like using pinot grigio)
1 Tbsp of Unsalted Butter
¼ cup of Freshly Grated Parmiggiano Reggiano (parmesan cheese)
2 Tbsp of Fresh Chopped Parsley
Pinch of hot Pepper Flakes
2 Tbsp of Olive Oil
½ cup of Canned Peeled Chopped Tomatoes
Salt and Pepper, to taste

For the Lobster:
1 Lobster Tail
3 ½ cups of Water
3 Sprigs of Fresh Parsley
2 Sprigs of Thyme
1 tsp of Black Pepper Corns
2 Cloves of Garlic
1 tsp of Fish Base
Salt, to taste


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