LOBSTER AND/OR SHRIMP RISOTTO
with Green Peas & Tomatoes
About the Recipe
Years ago, a Milanese friend watching me prepare a seafood risotto was appalled at the abundance of shrimp, clams and calamari I enthusiastically included. She insisted that when made correctly, her country’s rice and pasta dishes were all about the starch; other ingredients were merely to provide variety and nomenclature. Duly shamed, I followed her directive for years, especially as that was back in the 1990s when carbs were kings, and medical professionals proclaimed that limitless carbohydrates (even the white ones) were the key to good health.
Time has passed and views have about-faced. Whether to remain au courant or simply because I’ve always preferred a bit less starch, I’ve been flipping the ratio recently and loving the results.
Whether for a crunch-forward, summer-light salad or a hearty winter risotto or something in between, I use way less pasta than previously while going super heavy on vegetables and proteins. I’ve always seen pastas and risottos as ideal repositories for extraneous bits and pieces from the fridge. With minimal imagination, you can combine leftover meat, poultry, fish, seafood, sausage, legumes and/or vegetables with small amounts of rice or noodles and acheive winning, tasty and healthy (!!) results.
Try the recipe below. Whether you serve it as main course or a luxurious starter, you will be met with rave reviews.
Lobster and/or Shrimp Risotto with Green Peas and Tomatoes
Ingredients
Serves 6 as a main course or generously as a starter
6 tablespoons unsalted butter, divided into three equal portions of 2 tablespoons each
3 large shallots or 1 large red onion, peeled and chopped
4 large cloves of garlic, peeled and minced
4 medium tomatoes, and cut into medium dice
2 pounds cooked fresh lobster meat (from 4 1 1/2 pound lobsters) or frozen defrosted lobster meat, cut into bite-size pieces OR use 2 pounds of shelled cooked shrimp. Or combine shrimp and lobster
2 1/2 cups frozen green peas, thawed
4 tablespoons fresh parsley, chopped
approximately 8 cups of fish or lobster stock, homemade or frozen store-bought
1 teaspoon Madras curry powder
large pinch saffron threads (optional but delicious)
l large piece orange zest
1 ½ tablespoons tasteless vegetable oil
½ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped fresh fennel
½ cup peeled and chopped minced carrot
3 cloves garlic, peeled and finely minced
2 1/4 cups arborio rice
3/4 cup dry white wine
salt, pepper and Tabasco sauce to taste
METHOD
In a medium skillet or sauté pan set over moderate heat, melt the first 2 tablespoons of butter. Add the shallots and cook for 2 minutes. Add the garlic and cook 2 minutes more. Add the tomatoes and cook, stirring often, until they begin to soften, about 2 minutes. Add the lobster meat and the peas. Cook and stir frequently until the lobster is heated through, about 5 minutes more. Add salt, pepper, and Tabasco sauce to taste. Off the stove, spoon the second 2 tablespoons of butter and the parsley on top of the lobster and set the mixture aside. *To prepare ahead, cool this mixture and then cover and refrigerate several hours or overnight. .
In a large saucepan, bring the stock to a very low simmer with the curry powder, saffron (if using) and orange zest. Leave it simmering during the entire preparation of the risotto.
Meanwhile place a 6-quart casserole or sauté pan over moderate heat. Add the last of the butter and the oil, onion, celery, fennel, carrot, and garlic. Cook, stirring frequently, until the vegetables are soft but not colored, about 5 minutes.
Add the rice to the pan and cook, stirring for 2 minutes.
Add the wine and stir until it is completely absorbed.
Add the simmering stock, 1 cup at a time, andstir often. Wait until each addition is absorbed before adding the next. Reserve 1/4 cup of the stock to add at the end. If you run out of stock, add simmering water.
When the rice is tender but still firm, after about 20 to 30 minutes of cooking, add the lobster mixture along with the reserved broth. Stir well, adjust the seasoning and serve immediately.