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Creamy Maine Lobster Risotto
with Clam and Vermouth Jus
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Ingredients: Risotto
- 2 1/2 cups Maine Lobster or chicken
stock
- 1 tablespoon olive oil
- 1 tablespoon minced white onion
- 1 cup Carnaroli or Arborio rice
- 1/4 cup dry white wine
- 1/2 cup diced Maine Lobster meat,
either raw or cooked
- 3 tablespoons grated Asiago cheese
- 2 tablespoons unsalted butter
- 1 tablespoon chopped basil
- Juice of 1 lemon
- Salt and white pepper to taste
Ingredients: Clams
- 20 littleneck clams,scrubbed and
rinsed
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon minced shallot
- 10 sprigs fresh thyme
- 1/4 cup vermouth
- 3 tablespoons unsalted butter
- 1 tablespoon chopped parsley
- Salt and white pepper to taste
- 4 small basil sprigs for garnish
Preparation: Risotto
- Put stock in a small pot and keep
just below boiling. Heat the oil in
a medium, heavy bottom saucepan over
medium heat. Add the onion and cook
until softened. Stir in the rice. Pour
in the wine. When most of the liquid
has evaporated, add one ladle at a time
of stock to the risotto, stirring until
all the stock has absorbed. This will
take about 15 minutes.
- Remove from the heat and stir in
the lobster meat, Asiago and butter.
Stir in basil and lemon juice and season
with salt and white pepper.
Preparation: Clams
- Place the clams in a saucepan. Add
the garlic, shallot, thyme and vermouth.
Cover and bring to a simmer. Cook, covered,
until the clams open. Swirl in the butter
and parsley. Adjust the seasoning with
salt and white pepper to taste. Finish
and Serve:
- Mound risotto in four shallow bowls
or on four plates. Place five clams
on each serving and drizzle with some
of the liquid from the pot. Garnish
each serving with a basil sprig and
serve.
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