I've been on a risotto kick lately. It's just a wonderful side starch to so many dishes and you can make so many variations of the dish. For tonight I have some lobster from a fabulous grocery store deal. ($4.99 per pound) To go along with the butter poached lobster - this incredible Saffron Risotto Milanese.
Since I have some white wine, saffron and seafood stock available I am going to do a play on a Risotto Milanese which is typically made with chicken stock. A small chunk of Parmigiano Reggiano as well will get grated in for extra flavor. Realizing that saffron is expensive (I just happen to luck out in getting some at a great price), you could use turmeric as a substitute. Both will give the rice a yellow color.
There was a school of thought that seafood and cheese should never be combined. I believe that theory got thrown out the window as soon as someone created the first lobster macaroni and cheese.
Due to the saltiness of the cheese, I recommend using unsalted butter.
- small onion - small dice
- 1½ cups Arborio rice
- ½ cup dry white wine
- pinch of saffron or 1/2 tsp. turmeric
- 4 cups seafood stock or chicken stock (heated with a pinch of SAFFRON)
- 2 tbsp. unsalted butter
- 2 tbsp. olive oil
- 2 tbsp. grated Parmigiano Reggiano cheese (or grated Parmesan Cheese)
- black pepper and salt to taste
- In a large saute pan over medium heat, melt the butter and olive oil. Add the onion to the pan, stir and cook until softened.
- Add in the wine and bubble until the wine is reduced so you end up with about 1/3 of the wine you started with.
- Then add in the risotto, stir to coat and toast for 30 seconds. Then add one ladle full of stock.
- Add in black pepper to taste.
- Keep reducing the liquid until almost absorbed, adding more, reducing, adding until the risotto is completely cooked.
- Just BEFORE YOUR LAST ADDITION OF STOCK, add in the cheese and give a good stir.