Risotto is a true pantry item. You need to practice and give it some love. But once you figure it out, you’re good to go.
- 1 pound (about 2 medium) frozen lobster tails thawed
- 5 cups low-sodium chicken stock – brought to a boil and then kept at a low simmer
- 4 tbsp butter (3 before and 1 after)
- 1 medium onion chopped
- 1 1/2 cups Arborio rice
- 1/2 cup wine
- 1/2 cup grated parmesan cheese
- Salt and pepper
- Melt butter in large sauce pan over medium heat.
- Add the onions and salt and sweat them until translucent, about 5 minutes.
- Bring the pan to a medium-high heat.
- Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
- Add the wine to the pan.
- Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice.
- Add the chicken stock to the pan until it covers the rice.
- Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
- Repeat this process two more times with the hot chicken stock.
- When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly.
- If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
- Toss in the butter and Parmigiano-Reggiano and “whip the heck out of it.” The rice should be creamy but still flow and hold its own shape.
- While the risotto is working, bring a saucepan of salted water to a boil over medium-high heat.
- Add the lobster tails and boil for about 5 minutes (the meat should turn white).
- Drain and cool until you can handle it.
- Use a sharp knife to cut through the top shell lengthwise.
- Remove the meat and cut into 1/2 inch pieces.
- Top the risotto with the lobster meat.