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    Lobster Risotto


    Source of Recipe


    Marla

    List of Ingredients




    1 cup heavy cream
    1 tsp ginger, freshly chopped
    2 tsp lemongrass, freshly chopped
    ¼ cup olive oil
    2 cups lobster meat, cooked and diced
    12 shiitake mushrooms, quartered
    2 tsp parsley, Italian flat-leaf, chopped
    1 onion, white, diced
    2 cups arborio rice
    7 cups chicken stock
    to taste salt and pepper
    1 cup parmesan reggiano cheese, grated
    2 sprigs parsley
    In a small saucepan over medium heat, simmer the heavy cream, ginger and lemongrass for 5 minutes

    Recipe



    Strain through a fine sieve into a small bowl and reserve

    In a medium sauté pan over medium heat, add two tablespoons of olive oil

    Add the lobster meat and shiitakes and brown slightly

    Stir in the parsley and remove from heat

    Heat the remaining olive oil in a deep stainless steel saucepan

    Add the onion and cook over medium heat until it is translucent

    Add the rice and stir continuously for two minutes

    Add half of the chicken stock and cook while continuously stirring with a wooden spoon

    When the stock is absorbed, add the chicken stock one cup at a time, while stirring until all of the stock has been absorbed

    The risotto is done when all of the liquid has been absorbed and the rice is cooked but slightly firm

    Add the cream mixture and the lobster mixture and cook for five minutes while stirring

    If needed, add a small amount of stock or water to finish the rice

    Season with salt and pepper


    Serve on a large platter with sprigs of Italian flat leaf parsley and freshly grated parmesan cheese


 

 

 


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