Recipe
December 30, 2008
Curry Lobster Risotto Recipe
Make this in a heavy pot to prevent the risotto from scorching.
Step 1: Heat peanut oil in large pot on medium heat and add rest of sauté ingredients. Stir until vegetables are softened.
Step 2: Add puréed tomatoes and half of stock. Bring to a boil then reduce heat and simmer uncovered, stirring continuously, until stock is almost gone. Add remaining stock and repeat simmering and stirring until rice is held together by a thick sauce.
Step 3: Increase heat to medium-high, add fruit and mix well until fruit is heated through. Finish by mixing in butter, herbs, cheese and chopped lobster meat. Season with salt. Serve immediately.
Directions
Yield:
Make this in a heavy pot to prevent the risotto from scorching.
Step 1: Heat peanut oil in large pot on medium heat and add rest of sauté ingredients. Stir until vegetables are softened.
Step 2: Add puréed tomatoes and half of stock. Bring to a boil then reduce heat and simmer uncovered, stirring continuously, until stock is almost gone. Add remaining stock and repeat simmering and stirring until rice is held together by a thick sauce.
Step 3: Increase heat to medium-high, add fruit and mix well until fruit is heated through. Finish by mixing in butter, herbs, cheese and chopped lobster meat. Season with salt. Serve immediately.