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Risotto advice - Page 2

post #31 of 33
6/24/12 at 2:04pm

mmmmm, lobster...

 

Do you cook the lobster in the risotto or precook it and fold in at the end?

 

Dan

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post #32 of 33
6/28/12 at 6:13am
Quote:
Originally Posted by oldarpanet View Post

mmmmm, lobster...

 

Do you cook the lobster in the risotto or precook it and fold in at the end?

 

Dan

 

I fully cook the lobster first. Sometimes I under cook it but I cook it at least 95% of the way. The best way, poaching in butter. Then I throw butter in a pan, throw in the lobster meat and the risotto. Once it looks like it's about to start sticking, I take it off the heat and add my stock. You can add water if you don't have fish stock. Then I'll add about 1 tablespoon of an even mixture of vanilla extract and orange juice. I'll throw in a little parmesan cheese at the very end. It's not sweet like you would expect. It's real savory. If you want it to be bold, add some saffron. 

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post #33 of 33
6/28/12 at 12:18pm

Sounds yummy!

When I first saw the description I thought "OMG, lobster risotto Creamsicle!"  But with the small amounts of vanilla & OJ, like I say, it sounds yummy.

 

thanks,

 

Dan

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