Mad Risotto, Lobster Edition
Ingredients
- 1 (28-ounce) can plum tomatoes, undrained and chopped ⓘ
- 3 cups unsalted chicken stock, divided
- 2 tablespoons olive oil, divided ⓘ
- 1 cup Arborio or other medium- or short-grain rice ⓘ
- 1 cup onion, diced and divided ⓘ
- 4 garlic cloves, smashed and divided ⓘ
- 1 cup diced fennel bulb ⓘ
- 2 teaspoons crushed red pepper ⓘ
- 2 serrano chiles, minced ⓘ
- 2 cups cooked lobster meat (about 13 ounces), cut into 3/4-inch pieces ⓘ
- 1 tablespoon butter ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Drain the tomatoes in a colander over a bowl, reserving the tomato liquid. Coarsely chop the tomatoes. Add 3/4 cup of the chicken stock to the tomato liquid.
- Heat a medium-sized saucepan over medium-high heat for the risotto. Add 1 tablespoon of olive oil to the pan and swirl.
- Add the rice and stir to toast, about 2 minutes. Add 1/2 cup of the onion and 2 of the garlic cloves. Stir until translucent.
- Add 2 cups of the stock. Bring it to an immediate boil, then reduce to a simmer. Cook for about 15 minutes on the lowest possible heat setting.
- Now, you should be able to get the rest of the dish ready while the rice is cooking. Let's go.
- In another skillet, heat the other tablespoon of olive oil. Medium heat.
- Add the fennel bulb, 1/2 cup of the onion, and 2 cloves of garlic. Stir to brown gently.
- Add the tomatoes, the crushed red pepper, and the minced chiles. Saute and stir for about 4 minutes.
- Add a few tablespoons of the reserved tomato juice mixture and 1/4 cup stock to moisten. Fold in the lobster, reduce heat to low, and warm the lobster chunks through, about 2 minutes.
- Now, return your attention to the risotto. It's time to stir and gradually add liquid, one ladleful of the remaining tomato juice mixture at a time. Stir until quite creamy, but still toothsome. Add the butter and salt, and stir to finish.
- Serve the risotto in shallow bowls, with a generous spoonful of the lobster ragout on top.
Nutrition & Diet Analysis (per serving)
741
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).