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From: Redbook
Yields:
2
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Make this luxurious rice and shellfish dish that Giada De Laurentiis created for a blissfully reunited military couple.
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Ingredients
- 1 small frozen lobster tail
- 2 1/2 cups reduced-sodium chicken stock
- 2 Tbsp. unsalted butter
- 2 small shallots
- 1/2 cup arborio rice
- 3 Tbsp. brandy
- 2 Tbsp. freshly grated Parmesan cheese
- 2 Tbsp. chopped fresh chives
- kosher salt
- Freshly ground black pepper
Directions
- Step 1Heat 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.
- Step 2In a medium saucepan, heat chicken stock to boiling; keep hot over low heat.
- Step 3In 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.
- Step 4Continue 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.
- Step 5Transfer risotto to two serving plates. Arrange reserved lobster on top and garnish with remaining chives.
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