We’re returning to the lobster series for a few days with a few recipes that start with our lobster stock. You can see the entire lobster series here. If you don’t have seafood, we have another risotto recipe that you may want to check out here.
This was a great meal and an example of how easily you can extend lobster to make it much more affordable than many people think.
- 4 cups lobster stock or other flavorful cooking liquid (i.e. tomato sauce or any other stock – but lobster stock is the best for this.)
- 2 cups arborio rice
- 1 cup white wine (we used a pino gris but chardonnay would also work)
- 1 large onion chopped coarsely
- 1 cup of celery, chopped coarsely
- 1 cup of roughly chopped carrots
- Garlic to taste
- Chile flakes to taste
- 6 tablespoons butter (separated into 4 tablespoons and 2)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1/2 cup grated dry cheese (we keep in Canadian with this amazing Avonlea Clothbound Cheddar but you could use pecorino or parmesan)
- Leftover (cooked) seafood (we had the meat of two lobsters, chopped and 1 pound of scallops) or fish.
- Soak the rice for a few minutes in cold water before straining it well (until water runs clear through it)
- Melt the 4 tablespoons of butter with the olive oil over medium-high heat.
- Toss in the garlic and chile flakes and stir for 5-10 seconds; pan should be at a good sizzle.
- Add the rest of the veggies, cook to slightly soften (3-5 minutes)
- Season with salt and pepper.
- Add the rice, stirring constantly and cook for about 5 minutes (until it becomes semi-translucent).
- Add 0.5 cup of wine and stir constantly until it disappears. Repeat with the second cup.
- Add the stock 0.5 cups at a time, stirring until it’s absorbed and add more stock. Stir constantly – you will be done in about 20 minutes (if the rice isn’t cooked through you can finish it off with water or stock.
- Toss the seafood into the pan to warm it up.
- Finish with the remaining 2 tablespoons of butter and cheese (if using).
- Serve hot