Monday, December 2, 2013

'Eat Your Greens' Risotto with Roasted Lobster


Last night I made a greens-heavy risotto topped with roasted lobster and a slice of Meyer lemon. The secret to risotto, as Maria told me, is stirring: usa il cucchiao...sempre. Use your spoon...always; keep stirring.

Maria was the cook for the Nuzzo family who was ordered to teach me all her recipes. Then she was fired and I was tasked with cooking for the family six days a week. Thankfully she didn't blame me for the impossible situation and we stayed close throughout the year that I was there. And sometimes when I cook, I hear her instructions in my head.

Make risotto with whatever you have on hand!  I used rainbow chard from Fogline Farm along with some zucchini and mushrooms. And I used some delicious, rich stock that I had made with the carcasses from our Thanksgiving ducks. I topped it all with chunks of Roasted Lobster.

For the risotto: saute your ingredients - greens, seafood, whatever - in a large flat-bottom pot in a splash of olive oil until cooked through. Stir in the arborio rice - one handful per person you're serving and un'altro per la pentola (an extra for the pot). Maria's voice again.

Add one ladle of simmering broth at a time, stirring, stirring, and stirring some more till the liquid is absorbed. Repeat until the rice is soft. Let stand for 5 minutes. Season with sea salt to taste. Stir in marscarpone cheese. Serve with shreds or shavings of cheese and, as I mentioned, tonight I added in the saltiness of lobster and the sourness of lemons. Che squisito!

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