I ate my first lobster risotto in a magical place, Tadoussac, with one of my favorite people in the entire world, my mom. An unforgettable memory, hidden in the evening haze of the port under the soft lights listening to jazz at Chez Mathilde’s. The risotto may not be on their menu anymore but I made the promise to my mom to return one day. And it comes at a great time, my mom is visiting Montreal right now! On a more technical note, I do not know the reason why, but I always had a fear of making a risotto (much less to eat it haha!). I created a whole story in my head, telling myself that I was probably going to have a major cooking disaster and burn everything or something along those lines! Well the fact is a successful risotto is for anyone who can master these 3 key steps:
1) Choose the right rice: Arborio, Vianole or Carnaroli (“risotto” must be in the description)
2) Devote themself entirely to it during cooking (about 20 minutes)
3) Liquids versus rice (about 2 times the volume and a half of the rice in liquid).
After, the rest is only a little reading! … And tasting!
Enjoy your meal!
PREPARATION TIME 5 min
COOKING TIME 20-25 mn
QUANTITY 2 persons
-1 cutting board
-2 large pans
-1/4 cup of butter
-1/2 Onion (or a small onion)
-1 cup Arborio Rice, Vianole or Carnaroli (risotto rice)
-1/2 cup of white wine of choose (tasting the wine is also suitable for cooking!)
-4 ½ cups chicken broth (or even better fish stock)
-1/2 cup Parmesan cheese (“Parmigiano Reggiano” in bulk)
-3 Artichokes Hearts (the best is to take them fresh, avoid canned, the vinegar gives a bit of a bitter aftertaste)
1- Thaw the lobster according to package directions.
2- Measure out all ingredients before starting and grate the parmesan.
3- Peel and chop the onion. Set aside.
4- Heat 2 cups of broth in a saucepan. Remove the thawed lobster from the packaging. When the broth comes to a boil, plunge the lobster meat into it. Then cover and cut the heat. Set aside.
5- Melt the butter in the saucepan over medium heat. Add the onion. Cook slowly and stir continuously until the onion becomes translucent.
6- Add the rice. Coat well with butter. It will also become translucent.
7- Deglaze the pan with the wine, stirring gently. Stir until the wine completely evaporates.
8- Add the stock gradually, cup by a cup, until complete absorption of the liquid.
9- Add the grated parmesan (freshly grated will have so much more flavor!).
10- The cooking of the rice is finished when it is creamy but more liquid. Set the risotto aside, covered, away from heat.
11- Take our lobster friend out of his bath and slice it.
12- Fill two soup plates generously with risotto. Add the lobster pieces on top.
13- Cut the artichoke hearts as needed and place them on the rice.
14- Savor without delay!
Serve with a : L’Orpailleur ( Québec – White – Canada)