Lobster-and-Corn Risotto

Ingredients

  • 1 tablespoon olive oil
  • 1 ½ cups fresh corn kernels (about 3 ears)
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 1 ½ cups uncooked Arborio rice or other short-grain rice
  • 4 garlic cloves, minced
  • 5 cups fat-free, less-sodium chicken broth
  • 1/3 cup chopped fresh basil
  • + 4 more ingredients
    • ¼ teaspoon black pepper
    • 2 cups cooked lobster meat, coarsely chopped (about 2 1/2-pound tails)
    • ½ cup shallots, minced
    • 3 tablespoons sherry

Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat. Heat olive oil in a large saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add rice; sauté 3 minutes or until translucent, stirring constantly. Stir in 1/2 cup broth, and cook 3 minutes or until...

View full recipe at My Recipes

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