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RECIPE
13 INGREDIENTS 9 STEPS 1hr

Lobster & Corn Risotto

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.
Lobster & Corn Risotto Recipe | SideChef
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.
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
1hr
Total Time
$9.33
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3 ears
2 Tbsp
Extra-Virgin Olive Oil
2 cups
Thinly Sliced Leeks
1 1/2 cups
1/2 cup
Dry White Wine
1/2 Tbsp
1 1/2 cups
Cherry Tomatoes , halved
1
Lemon , zested
1 tsp zest needed
1 Tbsp
Finely Chopped Tarragon
1/2 cup
Freshly Grated Parmesan Cheese
13 oz
Cooked Lobster Meat
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Nutrition Per Serving

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CALORIES
930
FAT
21.6 g
PROTEIN
40.0 g
CARBS
157.5 g

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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Nutrition Per Serving
Calories
930
% Daily Value*
Fat
21.6 g
28%
Saturated Fat
6.7 g
34%
Trans Fat
0.0 g
--
Cholesterol
106.0 mg
35%
Carbohydrates
157.5 g
57%
Fiber
14.5 g
52%
Sugars
18.3 g
--
Protein
40.0 g
80%
Sodium
1714.3 mg
75%
Vitamin D
0.1 µg
0%
Calcium
205.4 mg
16%
Iron
5.1 mg
28%
Potassium
1241.1 mg
26%
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