Lobster & Corn Risotto

00:45:00

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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Ingredients
- Serves 4 +
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2 tablespoon Extra-Virgin Olive Oil
2 tablespoon Unsalted Butter
2 cup thinly sliced Leek
1 1/2 cup Arborio Rice
1/2 cup Dry White Wine
1 1/2 teaspoon Kosher Salt
1 1/2 cup halved Cherry Tomato
0.75 pound cooked Lobster Meat
Directions HIDE IMAGES
STEP 1
Remove the husks and silk from the Corn Cob (3 ear) and cut off the kernels as close to the cob as possible. You should have 2 cups of kernels. Set the kernels aside. Break the cobs in half and place in a medium saucepan with 10 cups of water. Cook over low heat for 15 minutes.
STEP 2
Meanwhile, heat the Extra-Virgin Olive Oil (2 tablespoon) and Unsalted Butter (2 tablespoon) in a medium pot or Dutch oven over medium heat. Add the Leek (2 cup) and sauté for 5 to 7 minutes, until tender.
STEP 3
Add the Arborio Rice (1 1/2 cup) 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.
STEP 4
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 5
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 6
When the risotto has been cooking for 15 minutes, add the Cherry Tomato (1 1/2 cup), corn, Kosher Salt (1 1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
STEP 7
When the risotto is done, turn off the heat and stir in the Lemon (1 teaspoon), Tarragon (1 tablespoon), Parmesan Cheese (1/2 cup) and Lobster Meat (0.75 pound), reserving a few pieces of lobster meat for serving.
STEP 8
Serve immediately, with the reserved lobster pieces on top of each serving. Enjoy!
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