The first summer we had our house in Maine, we took my in-laws to a wonderful restaurant in Portland, Five Fifty-Five. The special of the day was Lobster Risotto. My mother-in-law and I both had it and never forgot it. The beautiful saffron-colored rice flecked with chunks of sweet and briny lobster meat was, to put it simply, perfection. This recipe comes pretty close to the one we enjoyed at Five Fifty-Five that summer so long ago. Enjoy this taste of summer any time of the year.
Lobster Risotto Primavera Recipe
- 3 cups clam broth
- 2 cups good quality chicken broth
- 1/2 cup dry white wine
- 1 1/2 cups Arborio rice
- 2 Tbsp. olive oil
- 2 Tbsp butter
- 1/2 cup minced shallots
- 1/2 cup thinly sliced leeks white and light green
- 1/2 cup minced carrots
- 1/4 cup minced fennel
- Generous pinch saffron threads
- 3/4 cup freshly grated Parmesan cheese
- 1 lb good quality cooked lobster meat
- Salt & pepper to taste
- Fresh chives for garnish
Combine clam juice and chicken broth in a pot and bring to a simmer.
Heat oil and butter in a large saucepan over medium heat. Add shallots, leeks, and fennel and carrots. Saute until vegetables are softened. About 7 minutes.
Add saffron and rice to vegetables, stirring until rice becomes translucent about 3 minutes.
Begin adding broth mixture one cup at a time to the rice, constantly stirring until liquid is absorbed before adding the next cup.
When most of the broth is absorbed after about 25minutes, the rice should be al dente, moist, and lightly clinging together. Add the wine and continue to stir until it is absorbed into the rice.
Stir in the lobster and any liquid it came with, stir to heat through. Add the Parmesan cheese and continue stirring. Remove from heat, add salt and pepper to taste.
If the rice seems sticky, add a pat of butter and a bit more broth and stir to loosen it.
Serve in individual bowls garnished with chopped chives.
Serves 4 as an entree or 8 as an appetizer