posted by Mai 01-16-103 7:15 AM
1 cup heavy cream
1 tsp ginger, freshly chopped
2 tsp lemongrass, freshly chopped
1/4 cup olive oil
2 cups lobster meat, cooked and diced
12 shiitake mushrooms, quartered
2 tsp parsley, Italian flat-leaf, chopped
1 onion, white, diced
2 cups arborio rice
7 cups chicken stock
to taste salt and pepper
1 cup Parmesan Reggiano cheese, grated
2 sprigs parsley
In a small saucepan over medium heat, simmer the heavy cream, ginger and lemongrass for 5 minutes Strain through a fine sieve into a small bowl and reserve.
In a medium sauté pan over medium heat, add two tablespoons of olive oil. Add the lobster meat and shiitakes and brown slightly. Stir in the parsley and remove from heat.
Heat the remaining olive oil in a deep stainless steel saucepan. Add the onion and cook over medium heat until it is translucent. Add the rice and stir continuously for two minutes. Add half of the chicken stock and cook while continuously stirring with a wooden spoon.
When the stock is absorbed, add the chicken stock one cup at a time, while stirring until all of the stock has been absorbed. The risotto is done when all of the liquid has been absorbed and the rice is cooked but slightly firm.
Add the cream mixture and the lobster mixture and cook for five minutes while stirring. If needed, add a small amount of stock or water to finish the rice. Season with salt and pepper. Serve on a large platter with sprigs of Italian flat leaf parsley and freshly grated Parmesan cheese.
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