Sunday, August 23, 2009

Sunday Dinner - week 7

(image courtesy of Williams Sonoma)

Brown Butter Risotto with Lobster

I love, love, love risotto. You can make it with different kinds of ingredients. As a side dish with asparagus or mushrooms. Or as a complete meal such as this one that I am trying out. I just found this recipe on food network. It looks a lot less complicated than a lot of risotto recipes that I've found. I once tried one from a Williams Sonoma cookbook and the ingredients list was two pages long!

The only thing different I am going to do is add 1 cup of lump crab meat and 1/2 cup chopped roasted asparagus for extra texture. If you do this option, do this on step #10 and stir in with the risotto before you garnish with the lobster.

1 pound frozen lobster tails thawed (about two tails)
4 1/2 cups reduced sodium chicken stock
4 tbsp. butter, room temperature
1 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup brandy
1/2 cup grated parmesan
1/4 cup chopped fresh chives
kosher salt and freshly ground pepper

1. Bring a medium saucepan of salted water to a boil over medium high heat. Add the lobster tails and let boil for 8-10 minutes until the tail curls and meat turns white. Transfer to a cutting board and let cool for 15 minutes. Chop into 1/2 inch pieces.
2. In medium saucepan, bring the chicken stock to a boil and keep hot over low heat.
3. In a large saucepan, melt 3 tbsp. of butter over medium heat. Cook until the butter begins to foam and turn brown (about 1 - 1/2 minutes).
4. Add the onions and cook for about 3 minutes.
5. Add the rice and stir to coat with the butter.
6. Add the brandy and simmer until the liquid has almost evaporated (about 3 minutes)
7. Add 1/2 cup of stock and stir until almost completely absorbed (about two minutes). Continue adding the stock 1/2 cup at at time stirring constantly and allowing each adding to absorb before adding the next.
8. Cook until the rice is tender but still firm to the bite (about 20 minutes)
9. Remove from heat and stir in parmesan cheese, the remaining butter, 2 tbsp. chives . Season with salt and pepper to taste.
10. Transfer to large bowl and arrange the lobster meat on top of the risotto and garnish with remaining chives.

If you end up trying this recipe, let me know how it works for you! Enjoy your Sunday Dinner!