Champagne & Lobster Risotto

Salmon and Shrimp Risotto at Biaggi's Ristorante Italiano

Biaggi's Ristorante Italiano Recipe

Blanched Risotto: 
2 tablespoons olive oil
6 tablespoons diced onion
2  cups Arborio rice (risotto)
1/2 cup champagne
4 cups chicken or vegetable broth, hot

salt & pepper to taste

Heat olive oil in large pot on high heat. Add the onions and stir for 2 to 3 minutes until tender, but not brown. Add the rice and stir for 3 to 5 minutes until the rice is hot to the touch. Add the champagne, stir and let reduce for about 2 minutes until the liquid is 90 percent gone. Add the broth and lower the heat to medium high. Continue stirring and cook until the liquid has reduced almost entirely. Remove from heat; if preparing in advance, allow the risotto to cool for 5 minutes before storing in refrigerator.

Main Dish:
5 cups blanched risotto
3 cups chicken or vegetable broth
12 ounces lobster meat
1 cup asparagus, chopped
3 tablespoons butter
1/2 cup parmesan cheese
1/4 cup minced red pepper
12 slices of crispy pancetta or bacon
salt & pepper to taste

Place blanched risotto and broth in large saute pan over medium-high heat. Stir occasionally, as the liquid begins to reduce add lobster and asparagus. Once all of the liquid has reduced, remove the pan from heat and add butter and Parmesan cheese while consistently stirring. Consistency should be creamy. Taste for seasoning and add salt and pepper to taste. Pour into individual serving bowls or one large platter and garnish with red pepper and crispy pancetta. Serve immediately.

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