Curry Lobster Risotto Recipe
Servings: 1
Ingredients
- 2 lb Lobster Cooked, Deboned
- 1 1/2 tsp Peanut Oil
- 4 sm Shallots, diced
- 2 med Spanish Onions, diced
- 1/2 x Carrot, diced fine
- 1 x Celery Stalk, diced fine
- 1 tsp Fresh Ginger Root, diced fine
- 2 x Garlic Cloves, chopped
- 2 tsp Curry Pwdr, West Indian
- 1 c. Arborio Rice, Italian Style
- 3 x Roma Tomatoes, peel/seeded
- 8 c. Chicken Or possibly Lobster Stock
- 1/2 Tbsp. Minced Coriander
- 1 Tbsp. Thai Basil, Or possibly Regular
- 2 Tbsp. Parmesan Cheese
- 1 1/2 Tbsp. Unsalted Butter
- 1/2 c. Papaya, cubed
- 1/2 c. Mango, cubed
- 1/2 x Banana, sliced Salt, to taste
Directions
- RISOTTO YIELD: 4 SERVINGS
- Heat peanut oil and saute/fry shallots, onions, carrot, celery, ginger,garlic, curry pwdr and rice till vegetables are soft. Add in tomatoes and half of the stock. Bring to a boil. Lower heat to a simmer, uncovered, stirring occasionally. Reduce till stock is almost gone. Add in remaining stock and repeat process till rice is al dente and stock has evaporated. Add in remaining ingredients. Mix well over high heat. Season with salt, to taste, and add in the lobster meat. Stir and serve immediately.
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