Roasted Lobster Risotto

There was no question in my mind what I was going to do with my homemade crabshell stock: risotto! And since risotto is always my "use-whatever-you-have" kinda dinner, I had an onion, fresh shitake mushrooms, and purple cabbage. Feel free to use whatever you have in your fridge. Be creative!


Ingredients makes 8 servings

• 1 onion, peeled and diced
• 2 T butter
• splash of olive oil
• 2 C sliced fresh shitake mushrooms
• 1 C sliced purple cabbage
• 2 C arborio rice
• 1 C Jade pearl rice*
• 6 C homemade crabshell stock (or whatever stock you have on hand)
• 2 C boiling water
• 8 oz marscarpone cream
• juice from 1 lemon
• roasted lobster (I used 1/2 tail per person for topping the risotto)
• fleur de sel
• freshly ground pepper

*I didn't have enough arborio rice on hand, so I supplemented with Jade pearl rice. This is flexible. You can make it with rice or even barley!

Procedure

Bring your stock and water to a boil. Then reduce it to a simmer and keep it on a burner adjacent to your risotto pan.

Melt 2 T butter with a splash of olive oil in a large, flat-bottom pan. Add the onions and cook until translucent and beginning to caramelize. Add mushrooms and purple cabbage and cook until the mushrooms soften. Add in the rice and stir until completely coated with oil and butter.

Add one ladel of simmering broth at a time, stirring, stirring, and stirring some more till the liquid is absorbed. Repeat until the rice is soft. If you need more liquid, just add more; if you don't use all of the stock, that's okay, too.

Let stand for 5 minutes. Stir in lemon juice Season with fleur de sel and pepper to taste. Stir in marscarpone cheese. To serve, spoon out individual servings, slice roasted lobster into thick coins, and lay atop your risotto. Serve immediately.