Wine and Parmesan cheese risotto is topped with a creamy sauce and succulent lobster. The risotto is the perfect choice for a romantic dinner for two. The recipe may be doubled.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- For the Risotto:
- 1 cup dry red wine
- 1/4 cup port
- 1/4 cup unsalted butter
- 1 shallot, finely minced
- 1/2 cup Arborio rice
- 1 cup chicken stock, boiling
- 1/4 cup freshly grated Parmesan cheese
- .
- For the Sauce:
- 1 cup chicken stock, boiling
- 1/4 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Ground white pepper
- .
- 1 Tablespoon butter
- 2 (1- to 1-1/4-pound) Maine lobsters, steamed, shells removed, tail split, and meat cut into bite-size pieces
- Shaved Parmesan, for garnish
- 2 sprigs chervil, for garnish
Preparation:
In a nonreactive saucepan set over high heat, bring the red wine and port to a boil, reduce the heat, and simmer until reduced by half, about 5 minutes.
Set a heavy saucepan over medium heat, add the butter, and cook the shallot, stirring, for 2 minutes. Add the rice and cook, stirring, for 2 minutes. Add the reduced wine and simmer until all the liquid is absorbed. Gently stirring while cooking, add about 1/4 cup of the chicken stock at a time, cooking until all the liquid is absorbed before adding more. Cook until the rice is al dente. Stir in the Parmesan cheese.
To make the sauce, pour the hot stock into a blender and start blending on low then gradually increase the speed to high. Slowly add the olive oil through the feeding tube; the sauce will look white and creamy. Add the cheese and mix just until blended. Season to taste with pepper. If the sauce is too thick, add a little more hot chicken stock.
To finish the dish, melt the butter in a small saucepan over medium heat and add the lobster meat and about 2 tablespoons water. Cook just until the lobster meat is warm, 2 to 3 minutes.
Serve this in warmed large, flat soup bowls. Place a mound of the risotto in the center, spoon a little of the creamy sauce around the risotto, place the lobster on top, and garnish with shaved Parmesan and a sprig of chervil.
Yield: 2 servings
Recipe Source: 50 Ways to Feed Your Lover by Janeen A. Sarlin, Jennifer Rosenfeld Saltiel (William Morrow)
Reprinted with permission.
Set a heavy saucepan over medium heat, add the butter, and cook the shallot, stirring, for 2 minutes. Add the rice and cook, stirring, for 2 minutes. Add the reduced wine and simmer until all the liquid is absorbed. Gently stirring while cooking, add about 1/4 cup of the chicken stock at a time, cooking until all the liquid is absorbed before adding more. Cook until the rice is al dente. Stir in the Parmesan cheese.
To make the sauce, pour the hot stock into a blender and start blending on low then gradually increase the speed to high. Slowly add the olive oil through the feeding tube; the sauce will look white and creamy. Add the cheese and mix just until blended. Season to taste with pepper. If the sauce is too thick, add a little more hot chicken stock.
To finish the dish, melt the butter in a small saucepan over medium heat and add the lobster meat and about 2 tablespoons water. Cook just until the lobster meat is warm, 2 to 3 minutes.
Serve this in warmed large, flat soup bowls. Place a mound of the risotto in the center, spoon a little of the creamy sauce around the risotto, place the lobster on top, and garnish with shaved Parmesan and a sprig of chervil.
Yield: 2 servings
Recipe Source: 50 Ways to Feed Your Lover by Janeen A. Sarlin, Jennifer Rosenfeld Saltiel (William Morrow)
Reprinted with permission.
