I’ve always loved cooking magazines. I used to subscribe to them all. But a few years ago I decided I needed to cut down on the amount of magazines that I got and I let most of the subscriptions run out. I always liked the recipes in Cooking Light magazine, but I didn’t care for the magazine itself. There was too much exercise, travel, and other stuff in it that I just wasn’t into. So I stopped getting it.
Fast forward to now. I was able to get a free subscription to the magazine. I actually really enjoyed the magazine and the way they’ve moved forward with it. It’s definitely an improvement. And I am very happy with a lot of the recipes in the magazine. There are many new ones on my list to try.
I was paging through the January/February 2011 issue and I came across a recipe for Simple Lobster Risotto. Now I must confess – I’ve never made Risotto before. So don’t ask me why I went out on the limb to make Lobster Risotto for my first time. But I did!
I had a heck of a time finding medium grain rice here in the city, but I finally found some. We went to Reading Terminal Market to get the lobster and $35 later I was ready to start making it.
Ingredients:
- 4 cups fat-free, lower-sodium chicken broth
- 3 (5-ounce) American lobster tails
- 3 tablespoons butter, divided
- 1 cup uncooked Arborio rice or other medium-grain rice
- 3/4 cup frozen green peas, thawed
Preparation:
Bring broth and 1 1/2 cups water to a boil in a saucepan. Add lobster; cover and cook for 4 minutes. Remove lobster from pan; cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat. Place shells in a large zip-top plastic bag. Coarsely crush shells using a meat mallet or heavy skillet. Return crushed shells to the broth mixture. Reduce heat to medium-low. Cover and cook for 20 minutes. Strain shell mixture through a sieve over a bowl, reserving broth; discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture, and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Remove from heat, and stir in lobster, the reserved 2 tablespoons broth mixture, 2 tablespoons butter, and green peas.
We don’t care for peas, so I left those out. In my opinion they are really only there to give the dish some color.
My thoughts: It was AMAZING. So flavorful. I love that I only used FOUR ingredients and it came out perfect. I didn’t use any seasonings – no salt, no pepper, nothing. And it was delicious. I was very pleased with how the dish came out – especially since it was my first time making Risotto. And I can definitely say it won’t be the last time I make it.
But we got a nice pile of Crepes that were ready to be plated. They were awaiting the Bananas Foster!
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