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.
Total Time
1hr
4.0
2 Ratings
Author: LideyLikes
Servings:
4
Ingredients
•
3
ears
Large
Corn Cobs
•
2
Tbsp
Extra-Virgin Olive Oil
•
2
Tbsp
Unsalted Butter
•
2
cups
Thinly Sliced
Leeks
•
1 1/2
cups
Arborio Rice
•
1/2
cup
Dry White Wine
•
1/2
Tbsp
Kosher Salt
•
1/2
tsp
Ground Black Pepper
•
1 1/2
cups
Cherry Tomatoes
, halved
•
1
Lemon
, zested
•
1
Tbsp
Finely Chopped
Tarragon
•
1/2
cup
Freshly Grated
Parmesan Cheese
•
13
oz
Cooked
Lobster Meat
Cooking Instructions
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.
2.
Break the cobs in half and place in a medium saucepan with 10 cups of water. Cook over low heat for 15 minutes.
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 (2 cups)
and sauté for 5 to 7 minutes, until tender.
4.
Add the
Arborio Rice (1 1/2 cups)
and stir for one more minute. Add the
Dry White Wine (1/2 cup)
and simmer over low heat, stirring constantly, until most of the liquid has evaporated.
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.
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.
7.
When the risotto has been cooking for 15 minutes, add the
Cherry Tomatoes (1 1/2 cups)
, corn,
Kosher Salt (1/2 Tbsp)
, and
Ground Black Pepper (1/2 tsp)
. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
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 (1/2 cup)
and
Lobster Meat (13 oz)
, reserving a few pieces of lobster meat for serving.
9.
Serve immediately, with the reserved lobster pieces on top of each serving. Enjoy!
Nutrition Per Serving
CALORIES
930
FAT
21.6 g
PROTEIN
40.0 g
CARBS
157.5 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
COOKIE POLICY
on our website.
ACCEPT
REJECT
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
