Brown Butter Risotto with Lobster

Name: Brown Butter Risotto with Lobster
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 118 milliliters brandy; 4 Tbsps butter, at room temperature; 59 milliliters chopped fresh chives; 4 servings Kosher salt and freshly ground black pepper; 454 grams (about 2 medium) frozen lobster tails, thawed; 1 liters reduced-sodium chicken stock; 237 milliliters finely chopped onion; 118 milliliters grated Parmesan

Brown Butter Risotto with Lobster might be just the Mediterranean recipe you are searching for. One serving contains 571 calories, 21g of protein, and 17g of fat. For $5.49 per serving, you get a main course that serves 4. This recipe from Foodnetwork requires onion, brandy, kosher salt and pepper, and parmesan. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. If you like this recipe, take a look at these similar recipes: Broiled Lobster Tail with Brown Butter Sauce, Broiled Lobster Tail with Brown Butter Sauce, and Brown Butter Lobster and Spinach Pizza with Bacon + Fontina.

Instructions

Bring a medium saucepan of salted water to a boil over medium-high heat.

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Water

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Sauce Pan

Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white.

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Lobster Tails

Lobster Meat

Pasta Shells

Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise.

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Cutting Board

Knife

Remove the meat and cut into 1/2-inch pieces. Set aside.

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Meat

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.

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Chicken Stock

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Sauce Pan

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes.

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Butter

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Sauce Pan

Add the onion and cook, about 3 minutes.

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Onion

Add the rice and stir to coat with the butter.

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Butter

Rice

Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes.

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Brandy

Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes.

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Stock

Rice

Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.

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Parmesan

Salt And Pepper

Butter

Chives

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.

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Lobster Meat

Chives

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Bowl

Equipment

Ingredients

Servings:

355milliliters

Arborio rice 118milliliters

brandy 4Tbsps

butter, at room temperature 59milliliters

chopped fresh chives 4servings

Kosher salt and freshly ground black pepper 454grams

(about 2 medium) frozen lobster tails, thawed 1liters

reduced-sodium chicken stock 237milliliters

finely chopped onion 118milliliters

grated Parmesan

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Risotto. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Tenuta di Capraia Chianti Classico. It has 4.6 out of 5 stars and a bottle costs about 18 dollars.

Tenuta di Capraia Chianti Classico

Chianti Classico Tenuta di Capraia is a wine with an optimal complexity and structure. Ruby red color with violet tinges. Intense and rich aroma, vinous, fruit-driven. Pleasant cherry notes, refreshing and well-balanced with hints of integrated vivid tannin.