All-Clad’s Lobster Risotto

Yield: 4 servings

Ingredients

Lobster Stock

2 small carrots, roughly chopped

1 stalk of celery, roughly chopped

1 medium yellow onion, roughly chopped

Lobster shells from cooked lobster used in risotto

796 ml can of whole peeled tomatoes drained

12 cups of water

1 bay leaf

2 sprigs of thyme

Salt and Pepper to taste

Risotto

50 grams diced pancetta

1 shallot diced

1 leek, dice (white portion only)

1 small bulb of fennel, diced (fronds reserved for garnish)

4 cloves garlic, thinly sliced

1/2 teaspoon crushed red pepper flakes

1 1/2 teaspoons saffron threads

2 cups arborio rice

1 teaspoon chopped fresh thyme

1 teaspoon fresh tarragon, chopped

1 teaspoon fresh parsley, chopped

1 cup dry white wine

8 cups of lobster stock (Recipe above)

90 grams grated Parmigiano Reggiano

Chopped Cooked Lobster Meat from 1 1/2 lb.(680 gram) lobster

1 tablespoon fresh chives, thinly sliced for garnish

4 tablespoons cold butter, separated into 4 x 1 tbsp pieces

Directions

1. Make lobster stock: In large stock pot, heat 2 tablespoons of neutral oil over medium heat. When heated, add carrot, celery, and onions. Sauté for 2 to 3 minutes. Add lobster shells and continue to cook for an additional minute. Add tomatoes, water, and herbs. Season with salt and pepper. Use a wooden spoon to break down the tomatoes so they release their juices. Bring to a boil, reduce heat, and simmer for 1- 2 hours or until the stock has reduced by 1/3.

2. Remove from heat. Strain liquid through a fine mesh sieve. You should be left with roughly 8 cups of stock. Note: You can make this ahead of time up to 3 days.

3. Make risotto: Pour your lobster stock into a large saucepan, and set on low heat to keep warm. To make risotto, place your D3 Stainless 2-quart Saucier over low heat, add diced pancetta, and let the fat render out. It should take roughly 8 to 10 minutes. Using a slotted spoon, remove pancetta when crispy and place on a paper towel to reserve.

4. Remove all but 1 tablespoon of the fat from pan. Add 1 tbsp of neutral oil to the fat over medium-low heat. When hot, add shallot, leek, and fennel. Cook for 5 minutes or until softened and translucent.

5. Add rice along with garlic, saffron, red pepper flakes, and herbs. Cook for 2 minutes or so until the pan is very fragrant and the rice is translucent on the outer shell.

6. Pour in white wine, deglazing the pan, and let it reduce by two-thirds. Then, begin adding the warm stock, about ½ cup at a time, stirring continuously until each addition is mostly absorbed before adding more.

7. Continue to add warm stock until roughly 6 cups of stock have been added. At this point, taste the rice to ensure it is cooked through but not mushy. This process should take roughly 20 to 25 minutes until the rice is cooked.

8. Gently stir in Parmesan cheese and cold butter, one tablespoon at a time until fully melted. Add cooked lobster meat and toss to fully combine. Garnish with chives and serve immediately.