Cooking Lessons: Lobster Risotto
What better way to spend a Friday night than with good food and good friends? This weekend, my pal Julia treated her brother to a cooking lesson for his birthday. Franco loves to cook (he’s become the family go to for holidays) and wanted to challenge his skills. So Friday night, I headed over to Julia’s place to teach him and a few friends how to make risotto.
We made mussels in white wine to start and had lobster risotto for our entree. Everyone got an assignment, some chopping and stirring, others breaking down lobsters. Julia opened a few different bottles of wine for us to taste and keep us well marinated through the night. The night was a huge success and too much fun. (Click here to see what Julia thought). If you’re interested in hosting a cooking lesson at your home, reach out today!
1 ½ quarts lobster stock (or chicken stock), plus water as needed
3 large shallots (or 1 medium onion)
1 ½ cups Arborio rice
¾ cup white wine
2 tablespoons butter
½ cup (or more) parmesan cheese
1 package green peas, thawed
Tail and claw meat from 3 1–1 ½ pound lobsters, chopped, claw meat intact
10 sprigs parsley, finely chopped
Put lobster stock in a pot on back burner to warm. Add water as needed if stock starts to reduce. In a straight sided pan or Dutch oven, saute shallots in some olive oil. Add rice and toast for 2-3 minutes, until translucent. Add wine and stir until mostly absorbed. Add a ladle of stock to rice and stir until mostly absorbed. Continue to add a ladle of stock and stir to absorb until rice is al dente, about 18-22 minutes. Turn heat off. Add butter and cheese and stir vigorously until butter is melted. Add peas, lobster and parsley and stir gently to incorporate. Serve risotto with a lobster claw on top. Enjoy!