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Lobster & Corn Risotto

13 INGREDIENTS • 9 STEPS • 1HR

Lobster & Corn Risotto

Recipe

4.0

2 ratings
Risotto has a reputation for being difficult to make, but once you understand the basic process- cooking the rice slowly by adding hot stock in small amounts- it’s really not hard, and infinitely adaptable to the season or what you happen to have in the fridge.
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Risotto has a reputation for being difficult to make, but once you understand the basic process- cooking the rice slowly by adding hot stock in small amounts- it’s really not hard, and infinitely adaptable to the season or what you happen to have in the fridge.
author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!

1HR

Total Time

$8.50

Cost Per Serving

Ingredients

Servings
4
us / metric
Corn Cob
3 ears
Large Corn Cobs
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Unsalted Butter
2 Tbsp
Unsalted Butter
Leek
180 g
Thinly Sliced Leeks
Arborio Rice
295 g
Arborio Rice
Dry White Wine
120 mL
Dry White Wine
Kosher Salt
1 tsp
Kosher Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Cherry Tomato
225 g
Cherry Tomatoes, halved
Lemon
1
Lemon, zested
1 tsp zest needed
Tarragon
1 Tbsp
Finely Chopped Tarragon
Parmesan Cheese
45 g
Freshly Grated Parmesan Cheese
Lobster Meat
365 g
Cooked Lobster Meat

Nutrition Per Serving

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Calories
638
Fat
19.2 g
Protein
30.3 g
Carbs
87.4 g
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!

Cooking Instructions

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step 1
Remove the husks and silk from the Corn Cobs (3 ears) and cut off the kernels as close to the cob as possible. You should have 2 cups of kernels. Set the kernels aside.
step 2
Break the cobs in half and place in a medium saucepan with 10 cups of water. Cook over low heat for 15 minutes.
step 3
Meanwhile, heat the Extra-Virgin Olive Oil (2 Tbsp) and Unsalted Butter (2 Tbsp) in a medium pot or Dutch oven over medium heat. Add the Leeks (180 g) and sauté for 5 to 7 minutes, until tender.
step 4
Add the Arborio Rice (295 g) and stir for one more minute. Add the Dry White Wine (120 mL) and simmer over low heat, stirring constantly, until most of the liquid has evaporated.
step 4 Add the Arborio Rice (295 g) and stir for one more minute. Add the Dry White Wine (120 mL) and simmer over low heat, stirring constantly, until most of the liquid has evaporated.
step 5
When the stock has been cooking for fifteen minutes, remove the corn cobs and discard, keeping the stock at a simmer as you cook the risotto.
step 6
Add the stock to the pot with the leeks and rice, one ladleful at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 25 minutes.
step 7
When the risotto has been cooking for 15 minutes, add the Cherry Tomatoes (225 g), corn, Kosher Salt (1 tsp), and Ground Black Pepper (1/2 tsp). Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
step 7 When the risotto has been cooking for 15 minutes, add the Cherry Tomatoes (225 g), corn, Kosher Salt (1 tsp), and Ground Black Pepper (1/2 tsp). Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
step 8
When the risotto is done, turn off the heat and stir in 1 tsp zest of the Lemon (1), Tarragon (1 Tbsp), Parmesan Cheese (45 g) and Lobster Meat (365 g), reserving a few pieces of lobster meat for serving.
step 9
Serve immediately, with the reserved lobster pieces on top of each serving. Enjoy!
step 9 Serve immediately, with the reserved lobster pieces on top of each serving. Enjoy!

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