Nova Scotia Lobster Risotto

Description:
With fresh lobster sold at the village Marina, only a block from the Manor, lobster features prominently on the menu during lobster season.

Ingredients:
4 cups stock (chicken, fish or vegetable)
1 tbsp olive oil
3 shallots, finely chopped
2 garlic cloves, finely chopped
11/2 cups Arborio rice
1/2 cup dry white wine
3/4 cup lobster, coarsely chopped
5 tbsp butter
Large handful freshly grated Parmesan cheese
Sea salt and freshly ground black pepper to taste

Directions:
Heat the stock in a medium saucepan and bring to a simmer. In a separate large saucepan, heat the olive oil over moderately low heat, add the shallots and a pinch of salt and sauté for two minutes. Add the garlic, and then add the rice. Turn up the heat to moderately high and continuously stir the rice for 2-3 minutes.

Turn the temperature down to medium low and add the wine and continue stirring.

When the wine has absorbed into the rice, add a ladle of hot stock and a pinch of salt and pepper and continue cooking, stirring often. Continue to add ladles of hot stock when it has been absorbed into the rice and stir often. This will take about 15 minutes. Taste the rice to see if it is cooked.

Remove the rice from the heat, stir in the chopped lobster. Add the butter and Parmesan, stirring gently. Then portion and serve. (This dish should be a little soupy in texture.)



Recipe Summary:
Yield: 4
Prep Time: 10
Cook Time: 25
Comments:



Other recipes by DesBarres Manor Inn:
Blue Cheese Crusted Beef Tenderloin
Smashed Red Potatoes With Parmesan Basil Butter
Warm Asparagus And Grapefruit Salad
Lobster Cakes With Mango Rhurbarb Salsa
Atlantic Salmon Shitake Cakes With Lemon Grass Fennel Jam
Pan Seared Sea Scallops With Lime Cilantro Slaw




Recipe Provided By:
DesBarres Manor Inn
Guysborough, NS

Guysborough Bed and Breakfast Inns