Welcome back to another edition of Cooking with Coworkers! This week, as I mentioned last week, was a risotto dish that I adjusted for the tastes of my familia (salmon is not a fave for most). But that’s the beautiful thing about risotto isn’t it? It’s basically a blank canvas once you get the foundation of the arborio rice down, and you can add whatever you want! I’ve done sweet corn risotto, you could also do a sweet potato risotto too! You can also switch up the protein like adding chicken, or shrimp, (or mushroom if you aren’t allergic to it like I am). Your options are indeed endless, but the basic risotto process would be the same no matter what, and then what you add is totally up to you. (SPINACH! That’s also a good veggie for this…OH AND LEEKS….AND BACON! HOW COULD I FORGET BACON??!?! I’m so sorry bacon.)
Also, do keep in mind, while I say this serves 6, you can expect there to be basically no leftovers. Hoping all of you reading this are staying safe and well!
— Cooking Maggie
Lobster & Green Pea Risotto
Cooked with Coworkers
Ingredients – Serves 6
- 4 lobster tails, removed from shells, chopped into bite-sized pieces
- 2 cups of Arborio Rice
- 2 Shallots, finely diced
- 1 tablespoon garlic, minced
- 1 cup of white wine
- 2 cartons of vegetable stock or chicken bone broth
- 1 cup of frozen peas
- 4 tablespoons of butter
- 1 tablespoon of olive oil
- 6 tablespoons of sour cream
- 1/2 cup of grated parmesan cheese
- Salt & pepper
- Chives, finely diced for garnish
- In a saucepan, get your stock/broth warmed up (think a very low simmer just to keep it hot without losing any of the liquid by reducing).
- In a pan with sides (because we’ll be adding in liquid and you’ll want to account for the expansion of the rice) put in 1 tablespoon of olive oil over medium heat, then add in your shallots and onion. Stir continuously till shallots are translucent (and don’t burn).
- Add in butter, then your arborio rice, stirring continuously for about 2-3 minutes (to get the rice warm and slightly toasted).
- Add in your wine, continuing to stir till the rice has absorbed the wine (BEWARE! YOUR KITCHEN WILL SMELL AMAZING!).
- Using a soup ladel or 1/2 cup scoop, add a 1/2 cup of broth to your pan, stirring until the liquid has been absorbed. Repeat this process until rice is cooked through. Don’t be afraid to do a few taste tests as you go. It should be tender, yet still with some texture to it). If you run out of stock, you can use hot water (same amounts).
- Season with a little salt & pepper (taste to be sure it’s right), then add in the sour cream. Stir to combine fully.
- Then, add in your peas, parm cheese, and lobster, stirring until lobster is fully cooked (about 4 minutes).
- Top with chives and serve immediately!