For George’s birthday I wanted to make him something special that combined some of his favorite things in a less than common way. Hence the lobster and green pea risotto idea. He loves his rice and green peas, and seafood always excites his flexitarian palate. I topped it with a simple pan seared red snapper and accompanied with a homemade caesar salad.
Risotto seems to frighten/impress people that have never made it, but it’s really actually very easy to make. It is time consuming and requires your full attention from ineception to ingestion, but it is not difficult, I promise!
This risotto is perfectly creamy and velvety; rich in a melange of butter, olive oil and stock. There are sweet chunks of lobster meat and the firm delicious pop of fresh green peas in every decadent mouthful. Are you turned on yet? This risotto is the best risotto I’ve ever made, and probably the best I’ve ever eaten. I know what you’re thinking “she probably broke her elbow patting herself on the back like that.” And yes…yes I did!
Ingredients
1 medium sweet onion
3 tablespoons olive oil
4 tablespoons butter
6 cups chicken broth or stock
2 1/2 cups arborio rice or other short grain starchy rice
1/2 cup freshly grated parmesan cheese
2 cups green peas
1 cup cooked lobster meat chopped
1/2 cup cream cheese
salt and pepper to taste
Directions
Peel and chop the onion.
Add the butter and olive oil to a 4-to-5-quart saucepan over low to medium heat, stirring until melted and combined.
Add the onion and cook until it is soft and translucent, but not browned.
Meanwhile, pour the chicken broth into a separate saucepan, set over
medium heat, and bring to a gentle simmer to keep the broth hot
for ladling while you are making the risotto.
Once the onion is soft, add the rice and cook over medium heat.
Stir constantly for about 3 minutes, and do not let the rice brown.
Ladle in 3/4 cups of broth at a time, continuing to stir until the
liquid is absorbed. Make sure to scrape the bottom of the pan as
you go.
When most of the liquid is absorbed into the rice, add another ladle of broth to the pan and stir constantly. Continue ladling in the liquid and stirring for approx 20 minutes, or until the rice is creamy and tender. If the rice is not finished in 20 minutes or you run out of liquid, you can add water in 1/2 cup increments until it is the right consistency (creamy and porridgey, but not mushy).
Once the rice is done, gently stir in the lobster, cream cheese, parmesan and peas. You really just want to heat through and or melt these last few ingredients. This will keep the texture of the lobster and the bright green of the beautiful peas.
Let me know how it goes and if you make any changes or have suggestions!