Lobster with Red Wine Risotto Recipe

Ingredients

  • 2 sprigs chervil, for garnish
  • Shaved Parmesan, for garnish
  • 2 (1- to 1-¼-pound) Maine lobsters, steamed, shells removed, tail split, and meat cut into bite-size pieces
  • .1 Tablespoon butter
  • Ground white pepper
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup extra virgin olive oil
  • + 10 more ingredients
    • 1 cup chicken stock, boiling
    • .For the Sauce:
    • ¼ cup freshly grated Parmesan cheese
    • 1 cup chicken stock, boiling
    • ½ cup Arborio rice
    • 1 shallot, finely minced
    • ¼ cup unsalted butter
    • ¼ cup port
    • 1 cup dry red wine
    • For the Risotto:

In a nonreactive saucepan set over high heat, bring the red wine and port to a boil, reduce the heat, and simmer until reduced by half, about 5 minutes. Set a heavy saucepan over medium heat, add the butter, and cook the shallot, stirring, for 2 minutes. Add the rice and cook, stirring, for 2 ...

View full recipe at SpringPad

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