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 (2 cups)
and sauté for 5 to 7 minutes, until tender.
Step 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.
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 (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.
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 (1/2 cup)
and
Lobster Meat (13 oz)
, reserving a few pieces of lobster meat for serving.
Step 9
Serve immediately, with the reserved lobster pieces on top of each serving. Enjoy!
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