Today's Flavor with Chef Nikki Shaw
Thoughtful Thursday - LOBSTER & ASPARAGUS RISOTTO
6 cups chicken stock, store bought
½ cup butter, divided in half
½ cup onion, chopped
2 cups Arborio rice
½ cup dry white wine
¾ cup parmesan cheese, grated
1 cup lobster meat, cooked & chopped
1 cup steamed asparagus, chopped
sea salt & pepper, to taste
1. In a medium saucepan, warm chicken stock on medium heat. In a large skillet, sauté onion
in ¼ cup of the butter for 5 minutes. Add the rice to the skillet & sauté for 1 minute. Stir in
wine then bring to a low boil on medium heat.
2. Add warmed chicken stock to the rice, ½ cup at a time after it begins to absorb into the rice.
Stir after each addition every minute. When the stock has almost evaporated, add more.
Keep the heat on medium & stir frequently. Continue to cook for 25-30 minutes. Rice
should be slightly firm.
3. Stir in the remaining ¼ cup of butter & parmesan. Add lobster & asparagus to pan, then
lightly season with salt & pepper.
servings: 6 / prep time: 15 minutes / cook time: 35 minutes