A wonderfully citrus lobster risotto with dill and parmesan.
1. Pick the dill front from the steam and break them into small pieces; reserve the stems and fronds separately. Cut the lemon in half cross-wise, peel and mince the shallot.
2. To make the broth combine the water, soy sauce, dill stems, and bay leaves in a small sauce pan. Squeeze the juice of the lemon into the pan as well and then drop the spent lemons into the pan; place the pan on high heat. Once the liquid starts to boil, turn it down so that it is hot but not boiling. You may either leave the stems etc. in the pot for more flavor, or strain all of the materials out. Do NOT put them in the risotto.
3. As the broth is coming to a boil, place 4 teaspoons into a large pan over medium heat. Once the butter has melted, add the shoots and cook while stirring for 2-3 minutes. Please add the rice and very briefly cook it while stirring. Then add the wine and cook briefly once more.
4. Add the broth, 1/4 cup at a time. With each addition cook while stirring vigorously until the liquid is almost all the way absorbed. Continue to do this until you have used all of the broth.
5. Remove from heat and stir in the the last 6 teaspoons of butter into the risotto while also adding the parmesan.
6. Add the dill and cooked seafood into the risotto until it has been heated.
If the risotto starts to stiffen up before serving, please add a small amount of hot water to the risotto.
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Serving Size: 1 Serving (513g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 305 | ||
Calories from Fat: 232 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.8g | 34 % | |
Saturated Fat 15.9g | 80 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 69.5mg | 21 % | |
Sodium 480mg | 17 % | |
Potassium 384.5mg | 10 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 9.9g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 305
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