Creamy Lobster Risotto

As versatile as pasta may be, the many things you can do with risotto are simply endless. This creamy lobster risotto is a case in point.

Recipe:

Ingredients

• 4 cups chicken stock

• 2 cups lobster broth (cook lobster shells in 2 cups water)

• 3 tbsp. olive oil

• 3 medium shallots, minced

• 2 cloves garlic, minced

• 2 cups arborio rice

• 1/3 cup dry white wine

• 1/2 cup mascarpone

• 1 lb. Maine lobster meat, cut into 1" pieces

• 1/2 cup frozen peas

• 3 Tbsp. unsalted butter

• 1 Tbsp. fresh lemon juice, plus 1 tsp. lemon zest

• 2 Tbsp.chopped tarragon, plus more for garnish

Directions

Combine chicken and lobster stock in a small saucepan over medium heat; set aside and keep warm.

Heat oil in a 4-qt. saucepan over medium-high heat then add shallots and garlic and cook, stirring, until soft, 3 minutes.

Add rice and cook 3–4 minutes more, stirring frequently.

Add wine and cook until absorbed, 1–2 minutes.

Add reserved stock 1/2 cup at a time, cooking until each addition is absorbed before adding next amount.

When liquid has been absorbed and rice is tender (about 20 minutes), add mascarpone and cook, stirring, until liquid is creamy, about 3 minutes more.

Stir in lobster meat, peas, butter, lemon juice and zest, tarragon, slong with salt and pepper, as needed.

Garnish with tarragon leaves and lemon zest.

Full printable recipe at http://ift.tt/1SG5V90

bon appetit