Browned Butter Lobster Risotto
Source: FoodNetwork.com
Pairs well with a good steak!
Ingredients
- 1 lb. (about 2 medium) frozen lobster tails, thawed
- 4-1/2 c. chicken stock
- 4 Tbls. butter, at room temperature (divided)
- 1 c. finely chopped onion
- 1-1/2 c. Arborio rice
- ½ c. brandy
- ½ c. grated Parmesan cheese
- ¼ c. chopped fresh chives
- kosher salt and freshly ground pepper
Instructions
Bring a medium saucepan of salted water to a boil over med-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white.
Drain, transfer to a cutting board and cool for 15 minutes. Using a kitchen shears or sharp knife, cut through the top shell lengthwise. Remove the meat and cut into ½-inch pieces. Set aside.
In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
In a large 3 qt. sauce pan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and turns brown (about 1 to 1-1/2 minutes). Add the onion and cook about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes.
Add 1/2 cup of stock and stir until almost completely absorbed (about 2 minutes). Continue adding the stock,1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender, but still firm to the bite (about 20 minutes). Remove from heat.
Stir in the Parmesan cheese, the remaining tablespoon of butter and 2 tablespoons fresh chives. Season with salt and pepper, to taste.
Transfer risotto to a large serving bowl, arrange lobster meat on top and garnish with remaining chives.
NOTE: Total risotto cook time will take a total of about 30 minutes. Serves 8