Truffled Lobster Risotto Food

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LOBSTER AND PRAWN RISOTTO



Lobster and Prawn Risotto image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

Olive oil
2 cloves garlic, pressed, plus 2 whole cloves
1/2 white onion, diced
1 1/8 cup Arborio rice
1/4 cup sauvignon blanc or other white wine
Salt
2 cups chicken broth
Black truffle oil, for drizzling
1/4 cup grated Parmesan
2 teaspoons mascarpone
Freshly ground black pepper
1/4 cup plus 1 tablespoon vanilla-infused olive oil, plus more for serving
1 sprig fresh thyme
2 lobster tails, split
1 tomato, diced
1 vanilla bean
10 jumbo shrimp
2 limes

Steps:

  • Preheat the oven to 350 degrees F.
  • Add 1 tablespoon olive oil to a skillet over low heat. Stir in the garlic and onions. Cook 1 minute. Add the rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale golden color, pour in the white wine, stirring constantly until the wine is fully absorbed, and then add a dash of salt. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding the broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, 15 to 17 minutes. Stir in the Parmesan and mascarpone. Finish with the black truffle oil, salt and pepper to taste.
  • In a frying pan, add 1/4 cup vanilla-infused olive oil, the 2 whole garlic cloves and the thyme and heat for 1 to 2 minutes over medium heat. Place the lobster tails in the pan flesh-side down and sear until golden brown, about 2 minutes. Flip over and spoon some infused oil onto the lobster tails. Place the pan into the oven and cook for 2 minutes.
  • Once cooked, remove the lobster tails from the pan and place the pan back on the stovetop. On low heat, add the remaining 1 tablespoon vanilla-infused olive oil and diced tomatoes. Remove the seeds from the vanilla bean and mix the seeds into the tomato and oil mixture.
  • Take the shrimp and remove the tails. Once the tails are removed, add them into the pan for 3 to 4 minutes, turning occasionally until cooked.
  • Spoon the risotto onto plates and place the lobster tails onto the risotto. Place the shrimp on the risotto and spoon the tomato mixture on top of the risotto. Once plated, cut the lime in half and serve with half a lime on each plate. Drizzle more vanilla-infused olive oil on and around each plate and serve.

TRUFFLED LOBSTER RISOTTO RECIPE - (4.3/5)



Truffled Lobster Risotto Recipe - (4.3/5) image

Provided by KrissyW330

Number Of Ingredients 9

2 (8-ounce) uncooked lobster tails
3 1/2 cups canned low-salt chicken broth
3 tablespoons white or black truffle oil
3/4 cup chopped leeks, white part only
1/4 cup chopped garlic
1 cup arborio rice
1/4 cup brandy
1/3 cup whipping cream
1/3 cup chopped fresh chives

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



Lobster Risotto image

So you cooked some lobster and that was great. You sautéed the empty shells in oil and cooked them off in a lot of water with an onion, a couple bay leaves and a few peppercorns, and made stock. This is as it should be, always. Lobster is expensive. Make its flavors last. And when you are ready, make this risotto. Heat the stock in a pot. Melt butter in a heavy saucepan next to it, add onions and cook them translucent, salt the whole and add Arborio rice, then stir to combine. Now start adding hot broth to the rice, a cup at a time, stirring endlessly all the while, never adding more stock until everything you have added has been absorbed. When everything is tender and creamy, add Parmesan and any leftover lobster meat you happen to have. If the answer is none, do not worry in the least. This is a rich risotto without meat, luxury eating on the cheap.

Provided by Sam Sifton

Categories     dinner, main course

Time 45m

Yield Serves 4, plus leftovers

Number Of Ingredients 10

1/4 cup butter
1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
Salt
2 cups arborio, carnaroli or other short-grained white rice
Meat from 1 cooked lobster, chopped
2 tablespoons minced chives
1/2 cup grated Parmesan
Freshly ground black pepper
About 6 cups lobster stock

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).

Nutrition Facts : @context http, Calories 784, UnsaturatedFat 19 grams, Carbohydrate 97 grams, Fat 34 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 13 grams, Sodium 1296 milligrams, Sugar 8 grams, TransFat 0 grams

TRUFFLED LOBSTER RISOTTO



Truffled Lobster Risotto image

What could be better than the creamy smoothness of risotto with a hint of truffle combined with the elegance of lobster. If you need, or want, a show-off entree this is perfect for guests or that romantic dinner. There seems to be alot to this recipe but the result is worth it. I have prepared this using both warm and cold water lobster tails and I prefer the cold for its sweetness. For the truffle oil I have only used the black variety. This recipe is courtesy of Bon Appetit, January 1998

Provided by -GEORGE-

Categories     Lobster

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

2 -8 ounces lobster tails, uncooked, total weight 1 lb
3 1/2 cups chicken broth, low salt
3 tablespoons truffle oil, black or white
3/4 cup carrot, peeled and chopped small
1/4 cup shallot, chopped
1 cup arborio rice
1/4 cup brandy
1/3 cup heavy cream
1/3 cup fresh chives, chopped

Steps:

  • Preheat oven to 425F or 218°C.
  • Prepare Lobster:.
  • Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes.
  • Transfer lobster to a bowl of cold water to cool. Drain Lobster.
  • Remove meat from shells, reserve shells.
  • Cut meat into 1/2" to 3/4" pieces. Set aside.
  • Break shells into large pieces. Place on baking sheet and bake for 15 minutes.
  • Place shells and 1 cup of chicken broth in blender and blend until finely chopped. Strain through a fine sieve. Reserve lobster broth, discard shells.
  • Prepare Risotto:.
  • Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot.
  • Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat.
  • Add carrots and shallots, saute for 2 minutes.
  • Add rice, stir to coat with oil, saute for 2 minutes.
  • Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly. About 2 minutes.
  • Add lobster broth and about 2 cups of chicken broth, simmer until rice is just tender and mixture is creamy. Add remaining broth by 1/4 cup as needed, stiring often, about 20 minutes.
  • Add lobster and cream, stir until heated through.
  • Remove from heat.
  • Stir in 2 tablespoons of truffle oil and chives.
  • Season with salt and pepper to taste.

BROWN BUTTER RISOTTO WITH LOBSTER



Brown Butter Risotto with Lobster image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1 pound (about 2 medium) frozen lobster tails, thawed
4 1/2 cups reduced-sodium chicken stock
4 tablespoon butter, at room temperature
1 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup brandy
1/2 cup grated Parmesan
1/4 cup chopped fresh chives
Kosher salt and freshly ground black pepper

Steps:

  • Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.
  • In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
  • In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.
  • Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.

LOBSTER RISOTTO



Lobster Risotto image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 10

1 (3 to 5-pound) live lobster
1 white onion, chopped fine, plus 1 white onion, finely chopped
7 garlic cloves, minced
Olive oil, for sauteing
3 cups white wine
2 quarts heavy whipping cream
2 cups arborio rice
2 tablespoons salt
1 tablespoon pepper
Chopped parsley leaves, for garnish

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.

TRUFFLED LOBSTER RISOTTO



Truffled Lobster Risotto image

Categories     Rice     Shellfish     Valentine's Day     Seafood     Lobster     Winter     Anniversary     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 8-ounce uncooked lobster tails
3 1/2 cups canned low-salt chicken broth
3 tablespoons white or black truffle oil
3/4 cup chopped peeled carrots
1/4 cup chopped shallots
1 cup arborio rice
1/4 cup brandy
1/3 cup whipping cream
1/3 cup chopped fresh chives

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.

TRUFFLE RISOTTO



Truffle Risotto image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 ounces olive oil
1 cup minced onion
1 clove garlic, minced
2 cups Arborio rice
1 cup white wine
3 cups chicken stock
1/2 cup grated Parmesan
1/4 cup freshly chopped parsley leaves
4 tablespoons butter
2 ounces black truffles

Steps:

  • In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
  • Divide into 6 servings and top with shaved truffles.

LOBSTER RISOTTO ARANCINI



Lobster Risotto Arancini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h50m

Yield 4 to 6 servings, 24 aracini

Number Of Ingredients 17

2 tablespoons butter
1 large shallot, finely chopped
2 cloves garlic, smashed and peeled
1 1/2 cups arborio rice
1 cup white wine, such as pinot grigio
3 cups chicken broth or lobster stock, at room temperature
2/3 cup grated Parmesan
1 tablespoon lemon juice
1 teaspoon freshly chopped parsley
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray
2 cups panko
1/2 cup finely grated Parmesan
2 eggs, beaten
8 ounces lobster tail meat, chopped into 1/2-inch cubes
Vegetable oil, for frying

Steps:

  • For the risotto: Melt the butter in a large saucepan over medium heat. Add the shallot and cook until they are softened, about 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the rice and stir with a wooden spoon to combine the onion mixture with the rice. Add the wine and simmer until the liquid is evaporated. Add 1/2 cup of the stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. You may need to add an additional cup of water. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat. Stir in the Parmesan, lemon juice, parsley, salt and pepper. Spray a baking sheet with the nonstick cooking spray and spread the risotto out on the sheet to cool to room temperature, about 15 minutes.
  • For the arancini: In a large bowl combine the risotto, 1/2 cup of the panko, the Parmesan and the eggs. With damp hands, use about 2 tablespoons of the risotto mixture to form 1 3/4-inch diameter balls. Make an indentation in the center of each ball and insert a cube of lobster. Cover up the hole to completely enclose the lobster and roll the balls in the remaining 1 1/2 cups panko to coat.
  • In a large, heavy-bottomed saucepan, pour in enough oil to so that it is 3-inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.

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