Spiced Lobster And Carrot Risotto Food

ROASTED CARROT AND ONION RISOTTO

Steps:

• Preheat the oven to 400 degrees F. Toss the carrots, onion and ginger with 2 tablespoons of oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet. Roast until the vegetables are tender and lightly browned, about 20 minutes.
• Meanwhile, heat the chicken broth with 3 cups water in a medium saucepan over medium heat. Keep it just under a simmer. Heat the remaining 2 tablespoons oil in another medium saucepan over medium heat. Add the rice and cook, stirring, until the rice is translucent, about 1 minute. Add the wine and simmer, stirring, until the wine is fully absorbed, about 2 minutes. Add the thyme sprigs and season with 1/2 teaspoon salt and a few grinds of pepper. Add about 1/2 cup warm broth. Cook, stirring, until the broth is almost absorbed. Continue adding broth, 1/2 cup at a time, and stirring until all of the broth has been incorporated and the rice is tender, but not mushy, about 25 minutes total. Stir in the butter, a few cubes at a time, until melted and the risotto is creamy.
• Roughly chop half of the roasted vegetables and stir them into the risotto. Spoon into bowls and garnish with the remaining vegetables and fresh thyme if using.

GORDON RAMSEY HELL'S KITCHEN LOBSTER RISOTTO RECIPE

Steps:

• Bring the 4 cups of water to a boil and add the lobster tails. Boil for 4 minutes, then take out the lobster and plunge it into iced water to stop it cooking any further. Remove the lobster meat from the shells, dice it and place it in the refrigerator unti you are ready to make the risotto. Put the lobster shells back into the boiling water and add the onion, carrot, celery, tomato, bay leaf, plus salt and pepper to taste. Simmer the stock for 20 minutes. Remove from the heat and strain, then return the lobster stock to a low heat, ready to use for the risotto. Heat the olive oil in a large skillet and cook the shallots and garlic for a couple of minutes, until softened. Stir in the Arborio rice and cook for another couple of minutes, then pour in the white wine. Cook for a minute, stirring constantly. Pour in just under half of the lobster stock and cook for 3 to 5 minutes, stirring occasionally, until most of the liquid has been absorbed by the rice. Add the rest of the lobster stock one ladle-full at a time, so that the rice slowly absorbs the liquid. This should take around 20 minutes in total and the rice should look slightly translucent, with an al dente texture and a just visible 'core' at the center. Put in the reserved lobster meat, plus the mascarpone cheese, lemon zest and more salt and pepper (to taste). Stir thoroughly until the ingredients are well mixed and the texture is thick and creamy. Check the seasoning one more time, then serve garnished with parmigiano and chives.

LOBSTER RISOTTO WITH SAFFRON, CHERRY TOMATOES AND ZUCCHINI

Steps:

• For the court-bouillon: Prepare a large pot of boiling water (about 8 quarts). To the water, add the lemon halves, garlic, thyme, coriander seeds, bay leaves, salt and wine. Bring the pot back to a boil, then add the lobster and cook until bright red, 10 minutes. Remove the lobster from the water and set aside to cool.
• When cool enough to handle, remove the tail, claw and knuckle meat and reserve the shells and bodies. Keep 2 pieces of claw meat whole and reserve. Slice 1 tail lengthwise into 4 pieces and reserve. Dice the remaining tail into large chunks along with the remaining claw meat and knuckle meat. Set aside.
• For the risotto: Warm the chicken stock in a saucepan over medium-low heat. Add the reserved lobster shells and bodies to the stock.
• Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, season with kosher salt and a pinch of crushed red pepper and saute until the onions are translucent, 5 minutes. Add the rice and stir to coat with the olive oil and onion. Toast the rice, stirring frequently, for 2 to 3 minutes. Add the wine, tomatoes and a pinch of salt and stir frequently until the liquid has completely absorbed.
• Begin to add the hot stock, two ladlefuls at a time. Stir frequently until the stock has absorbed into the rice. Add the saffron. Repeat adding the stock two more times until the rice is tender but still has some bite to it. There may be leftover stock. Add the zucchini, diced lobster meat, butter, parmesan cheese and parsley. Stir vigorously to combine. Season with kosher salt to taste.
• To plate, scoop generous portions of risotto into 4 bowls. Halve the reserved pieces of claw meat crosswise to make 4 pieces. Garnish each portion with a piece of lobster claw and tail.

EASY LOBSTER RISOTTO

Steps:

• Coarsely chop 1 onion. Finely chop remaining 1/2 onion.
• Bring 3 quarts of water to a boil in a large pot, and add coarsely chopped onion, carrot, and bay leaf. Prepare an ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove and submerge in the ice bath for 1 minute, then drain and set aside. Keep the lobster cooking liquid warm over low heat.
• Combine olive oil, finely chopped onion, and tomato paste in a deep, 10- to 12-inch skillet and cook over medium heat until onion is softened but not browned, 8 to 10 minutes. Add rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add wine, then add a 4- to 6-ounce ladleful of the lobster cooking liquid and cook, stirring constantly, until the liquid is absorbed. Continue stirring and adding the liquid a ladleful at a time, waiting until the liquid is absorbed each time before adding more, for 15 minutes.
• Meanwhile, remove the lobster meat from the shell, leaving the claws whole, and chop the tail meat into 1-inch pieces. Toss the lobster into the rice and continue cooking until the rice is tender and creamy but still al dente, about 2 minutes. Season with salt and pepper.
• Remove from heat; add parsley and butter, and stir vigorously. Serve immediately.

CARROT RISOTTO

Steps:

• Risotto: Strain the stock to yield 6 cups (add water to the stock if necessary) and place in stock pot over low heat to simmer. Finely dice the onion half; then peel and mince the garlic. In a skillet, heat olive oil to rippling, add onions and garlic, and cook until onions are translucent, 3-5 minutes. Add the rice and stir to toast. Continue to move it around the pan so it doesn't stick to the bottom, about 7 minutes.
• When the rice has grown translucent from absorbing the oil, add wine and stir until it evaporates; do the same with the lemon juice. Once the pan is fairly dry, slowly ladle the simmering carrot stock into the rice in one-cup increments (rice and stock need to be same temperature). Stir until the liquid has been incorporated before adding the next cup. Don't rush it: you want to let the carrot flavor slowly develop. (This is the trick to cooking risotto: take it slow!)
• When you have two cups of stock left in the saucepan, pour the carrot juice into the stock and stir until it's incorporated. Then, add the next cup of the carrot juice/stock mixture to the rice and incorporate. When you have one cup of the mixture left, stir the diced carrots into the rice before adding the final cup of liquid.
• Finish the dish: When the rice looks creamy and there's no liquid sloshing around, add salt, butter, and half of the Pecorino. (Omit butter and Pecorino for vegan eaters.) Spoon onto a serving plate, sprinkle with the thyme and remaining Pecorino, and serve.
• Peel, trim, and roughly chop the onion and carrots, and roughly chop celery; add to stock pot. Smash garlic cloves to remove peel, then add to pot. Add water, bring to a boil, reduce to a simmer, and cook for 45 minutes to 1 hour. Strain and reserve liquid, discarding solids.

LOBSTER RISOTTO

Steps:

• Cut lobster by piercing the middle of the skull and continue to cut through to the tail. Clean the inside thoroughly.
• Saute 1 of the onions and the garlic together in olive oil for 2 to 3 minutes.
• Add the lobster halves and cook 2 to 3 minutes or until the lobster turns a light red color. Remove the lobster. Pull the meat out of the shell, roughly chop and place in the refrigerator. Return the shells to the pan. At this time, deglaze the pan with 2 1/2 cups of the white wine. Add the cream and let cook uncovered until the cream reduces to 3 cups and turns a light red/orange color, about 1 hour 30 minutes. Remove the shells.
• Saute the remaining onion in a saucepan in olive oil for 3 minutes, or until transparent. Add the arborio rice and stir for 1 minute. Deglaze with the remaining 1/2 cup white wine and cook until wine is almost completely absorbed.
• Pour in enough water to just cover the rice. Cook until al dente, about 15 minutes. Add the rice to the lobster sauce and cook down for 15 minutes, or until the rice is creamy and tender. Season with salt and pepper.
• To serve, spoon desired amount of risotto and place the lobster on top. Garnish with parsley.

LOBSTER RISOTTO

Steps:

• In a medium pot, heat the stock and keep warm.
• In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
• Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).

SPICED LOBSTER-AND-CARROT RISOTTO

Steps:

• Steam the lobsters in a large pot for 15 minutes and set aside to cool. Remove the shell, cut each tail into 6 pieces crosswise, reserve the claw meat and discard the rest.
• Put the carrots, peppers and beets into a blender, add the broth and puree until smooth. Strain into a pot. Slowly cook over low heat until hot.
• Meanwhile, heat the olive oil in an oversize, heavy-bottomed skillet or pot, over medium heat. Add the onion and saute until soft, about 5 minutes. Add the rice and stir to combine. Ladle in 1/2 cup of broth and stir. Increase the heat to medium-high and continue adding broth, 1/2 cup at a time, for the next 25 minutes, stirring constantly. Season to taste with salt and pepper.
• After 25 minutes, add the lobster. Add the remaining broth and continue to cook the rice until it is tender and the lobster is warmed through. Remove from heat immediately. Stir in grated ginger, lime juice and minced parsley. Divide among 4 bowls and garnish with the chopped mint.

TRUFFLED LOBSTER RISOTTO

Steps:

• Preheat oven to 425°F. Cook lobster in large pot of simmering salted water until cooked through, about 10 minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; reserve shells. Cut meat into 1/2-inch pieces.
• Break shells into large pieces. Place on baking sheet; bake 15 minutes. Blend shells with 1 cup chicken broth in blender until finely chopped. Strain through fine sieve. Reserve lobster broth; discard shells.
• Bring 2 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots; sauté 2 minutes. Add rice; stir 2 minutes. Add brandy; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add lobster broth and 3/4 of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes. Add lobster and cream; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper.

LOBSTER RISOTTO

Steps:

• Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes.
• Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
• Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
• Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
• Mix honey into onions and cook 5 minutes more.
• Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.