Lobster Risotto

Tags

dinner, Italian, Lobster, Risotto, seafood

Hello fellow foodies!  Today I bring you a great recipe that my family enjoyed this past week.  What better way to enjoy the rich flavor of lobster than with a creamy risotto?  Cooking the lobster tails in the chicken broth, allows the lobster flavor to infuse the seafood flavor onto the broth. This is by far one my favorite recipes, I love the creaminess of the risotto combine with the sweet lobster meat and the sweetness of the peas makes this a fantastic main dish to any family gathering.  Easy, simple and packed with flavor.  Enjoy!

Ingredients:

1. 3 5 oz Lobster tails.
2. 1 garlic clove, thinly sliced.
3. 3 Tbsp of butter ( divided).
4. 4 Cups of chicken broth.
5. 1 Cup of arborio rice.
6. 1/4 cup white wine.
7. 2 small shallots, thinly sliced.
8. 3/4 cup of frozen peas, thawed.
9. 1 pinch of salt.
10. 1/2 tsp of fresh black pepper.
11. 1 1/2 cups of water.

Method:

We’ll start by bringing  to a boil  the chicken broth and the water.  Add the lobster and let it cook for about 3-4 minutes. Remove lobster from the pan and let the it rest for about 5 minutes before removing the meat from the shells (do not discard the shells).   once the meat is cool,  cut into 1 inch slices and set aside.  meanwhile reduce the heat on the broth and bring to a slow simmer and add the shells (this will infuse the lobster flavor to the broth).   In a medium saucepan, add 2 tablespoon of butter, shallots and garlic and cook for about 3 minutes, then add the rice and cook for another 5 minutes, then add the wine and stir until wine evaporates.  After that, with a small ladle start  pouring  the broth onto the rice and stir constantly(one ladle at a time),  until the rice absorbs the liquid each time, repeat until there is  about 1/2 ladle full of liquid left in the simmering pan.  at this point your risotto should be done to perfection, add the peas, the lobster, the remaining butter, salt and pepper and stir all ingredients together, add the reaming broth and stir again, garnish with some chopped chives.  Serve immediately.

Braised Chicken Thighs and Risotto

Tags

arborio rice, braise, braising, chicken, chicken thighs, dinner, Risotto, Slow cook

Now that  Autumn is here, what better way to celebrate the best season of the  year than with a fantastic braise.  Juicy tender chicken thighs cooked slowly in a perfectly seasoned broth with carrots, celery, onions and garlic to name a few. Served  with a silky, creamy and packed with flavor risotto.  Is your mouth watering yet?.  This meal is a perfect way to end a long weekend full of outdoor activities. So lets relax and enjoy this hearty meal with friends and  family along with a nice glass of red! Happy Cookin!

Risotto

1. 2 Cups of Arborio rice.
2. 4 Cups of low sodium chicken broth.
3. 1 Tbs of Olive oil.
4. 2 Tbs of butter (unsalted).
5. 1 Cup of white wine.
6. 1/2 Cup of Parmigiano Reggiano cheese.
7. 1 Small onion cut into small dice.
8. 1/2 cup of small diced carrots.
9. Salt and Pepper to taste.

Start by simmering  4 cups of chicken stock (do not allow to boil) in a small pot.  In a 10-12″ skillet heat one tablespoon of Olive oil and one tablespoon of butter, add the onions and cook until translucent(about 8 minutes), add the rice and diced carrots and cook until rice looks toasty or opaque, then add a cup of wine and stir constantly until wine evaporates completely. At this point start to ladle in the stock, enough to cover the rice half way, stir constantly until stock has been absorbed  by the rice, repeat process until rice is fully cooked (18-20 minutes) Rice should be “al dente”.  finally add the 1/2 cup of cheese, salt and pepper, and the remaining butter and serve right away.

Chicken Thighs

1. 8 Pcs of chicken thighs (skin removed).
2. 1 Onion roughly chopped.
3. 2Carrots roughly chopped.
4. 2 Stacks of celery roughly chopped.
5. 2 Tbs of all purpose flour.
6. 3 Cloves of garlic roughly chopped.
7. 1/2 Tsp of cinnamon.
8. 1/2 Tsp of salt and pepper.
9. 2 Bay leaves.
10. 2 Cups of chicken broth.
11. 1 Tps of pepper flakes.
12. 1/2 Tsp of powder ginger.
13. 2 Tbs of canola oil/ 2 Tbs of butter.
14. 1/2 Tsp of allspice
15. Juice of one lemon.

Sprinkle the chicken thighs with salt and pepper, in a  10″-12″ dutch oven(any pot that holds good heat will do)heat one tablespoon of oil and one tablespoon of butter and  brown  chicken 4 pcs at a time, about 4 minutes per side, remove the chicken and set aside, repeat process with other 4 pcs.  Once chicken has been browned, remove and add the remaining  oil and butter to the pot  along with  onions and cook for 8 minutes.  Add the carrots, celery and bay leaves and cook for another 5 minutes. Add the flour and stir constantly for 2 minutes, then add the chicken stock and the rest of ingredients, bring liquid to a boil. Finally add the chicken thighs back to the pot and lower heat to a simmer and cook for about 35-40 minutes. Enjoy!!