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SideChef
Recipes
American
Lobster & Corn Risotto
Recipe

13 INGREDIENTS • 9 STEPS • 1HR

Lobster & Corn Risotto

4
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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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
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.
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
2 cups
Thinly Sliced Leeks
Arborio Rice
1 1/2 cups
Arborio Rice
Dry White Wine
1/2 cup
Dry White Wine
Kosher Salt
1/2 Tbsp
Kosher Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Cherry Tomato
1 1/2 cups
Cherry Tomatoes, halved
Lemon
1
Lemon, zested
1 tsp zest needed
Tarragon
1 Tbsp
Finely Chopped Tarragon
Parmesan Cheese
1/2 cup
Freshly Grated Parmesan Cheese
Lobster Meat
13 oz
Cooked Lobster Meat
Nutrition Per Serving
VIEW ALL
Calories
638
Fat
19.2 g
Protein
30.3 g
Carbs
87.4 g
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Lobster & Corn Risotto
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
Cooking InstructionsHide images
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 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 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!
step 9 Serve immediately, with the reserved lobster pieces on top of each serving. Enjoy!
Tags
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American
Gluten-Free
Comfort Food
Date Night
Dinner
Italian
Rice
Seafood
Shellfish
Summer
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