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Lobster Coconut Risotto
Recipe courtesy of the Barton Creek Resort in Austin, Texas
Ingredients
Risotto:
1 tablespoon oil
1 cup Arborio rice
1/2 a yellow onion, diced
1 1/2 cups white wine
2 to 3 cups chicken stock
Salt and pepper, to taste
Lobster:
1 tablespoon oil
1 to 2 cups raw lobster meat
1/2 teaspoon garlic, minced
1/2 teaspoon shallots, minced
1/2 cup white wine
2 cups par-cooked risotto (from above)
1 cup coconut milk
Salt and pepper, to taste
Directions
For the risotto, toast the rice in a saucepot until you smell a nutty aroma, about one to two minutes. Stir constantly to prevent burning. Add the onions and cook for about one minute. Add the white wine and reduce by half. Season with salt and pepper. Slowly add the chicken stock in three parts until the rice is cooked.
For the lobster, sauce the meat until just under done. Add the garlic and shallots and cook about 20 seconds. Add the risotto and wine. Let the wine reduce a little, and then add the coconut milk. Cook until the risotto is creamy. Season with salt and pepper.
Suggestions
Can't find lobster meat? Shrimp may be substituted.
