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Lobster Risotto

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4 tablespoons butter
3 shallots, chopped
1 teaspoon minced garlic
1 small carrot, diced
2 cups Arborio rice
1/2 cup dry white wine
5 to 6 cups fish stock, lobster stock or lobster pot liquid
1 1/2 cups cooked lobster meat, in chunks
generous pinch crushed saffron threads
salt and freshly ground pepper
2 tablespoons chopped fresh Italian parsley

Melt 1 tablespoon of the butter in a large, heavy saucepan over medium-low heat. Cook the shallot, garlic and carrot until beginning to soften, about 5 minutes. Stir in the rice and sauté briefly. Pour in the wine, turn up the heat, and boil until the liquid is evaporated.

Start adding the stock or other liquid ½ cup at a time, stirring constantly, over medium heat. (The liquid should be at a constant simmer). When nearly all the stock has been added and the rice is nearly done, stir in the lobster meat and saffron. Continue simmering and stirring until the liquid is absorbed and the rice is done. Stir in the remaining softened butter, salt, pepper and parsley. Cover and let sit off the heat for 10 minutes. Fluff and serve.

 

Recipe courtesy of Mackenzie Limited

 

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