Lobster Risotto with Bell Peppers
Prep Time: 10 min
Cook Time: 45 min
Total Time: 55 min
- 2 live lobsters (about 1 lb each)
- 3 1/2 tbsp Filippo Berio Extra Virgin Olive Oil, divided
- 2 1/2 cups vegetable, fish or chicken broth
- 1/4 tsp salt
- 1 small onion, minced
- 3 yellow bell peppers, diced
- 1/4 cup Filippo Berio Extra Virgin Olive Oil
- 1 1/4 cups Arborio rice
- 1/2 cup dry white wine
- 4 tbsp butter, cubed
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh tarragon, chopped
- In large pot of boiling water, cook lobsters for 2 minutes; remove and let cool slightly. Twist to remove tail and set aside. Twist to remove the knuckles and claws and return to boiling water; cook for 1½ minutes. Remove and let cool slightly. Remove all lobster meat from the shells and cut into bite-size pieces; reserve shells.
- Heat 1 tbsp olive oil in saucepan; add lobster shells, stirring frequently. Add broth; bring to simmer. Season to taste with salt and set aside. Keep warm.
- Heat 1 tbsp olive oil in Dutch oven set over medium heat; cook onion and peppers, stirring, for about 10 minutes or until very soft. Add rice; cook for 2 minutes, stirring to coat with oil. Add wine; increase heat to medium-high; cook for 5 minutes or until wine evaporates.
- Reduce heat to medium-low; add broth mixture, ½ cup at a time and stirring after each addition until most of the liquid is absorbed before adding more. After 15 minutes of cooking, start testing the rice. Just before rice is finished cooking, add lobster to warm through and finish cooking. (Rice should be loose and creamy but not mushy, and still slightly firm in center.) Remove from heat. Stir in remaining olive oil, butter, parsley and tarragon.
Tip:Keep an eye on the rice, you may not need all of the broth mixture: you need just enough to ensure a loose and creamy consistency.