How To make Curry Lobster Risotto

In the kitchen with Chef Shonn - Lobster Risotto

How to make lobster risotto, with fresh garden vegetables.

Prawn Risotto With Basil - Marco Pierre White

Marco Pierre White cooks up a delicious prawn risotto which is not just quick, but also easy to do.

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This video does not belong to me, all rights go to Knorr

Risotto | Basics with Babish

This week on Basics, we're taking a look at risotto. Normally rice plays a supporting role, but in this dish it's the star of the show. I'm going to show you how to make both standard risotto and butternut squash risotto and then how to turn the leftovers into arancini.

Recipe:

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Ingredients & Grocery List:
+ For the standard risotto:
White onion
Risotto rice (like arborio or carnaroli)
Dry white wine
Chicken stock
Parmesan
Salt and pepper
Chives (garnish)

+ For the butternut squash risotto:
1 whole butternut squash
White onion
Risotto rice (like arborio or carnaroli)
Dry white wine
Chicken stock
Parmesan
Salt and pepper
Olive oil
Fresh sage
Unsalted butter
Maple syrup
White pepper
Bacon (cooked)

+ For the arancini
All purpose flour
Mozzarella or jack cheese (something melty)
Panko bread crumbs
Oil for frying
Leftover risotto
Tomato sauce (for dipping)

Special Equipment:
+ For standard risotto:
Pressure cooker
Cheese grater

+ For butternut squash risotto:
Blender

+ For arancini:
Dutch oven or fryer
Thermometer for frying oil

Music:
Solitude by Broke for Free



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Risotto Chronicles Pt#3: Curry Risotto

Recipe Here:
LAKSA BROTH:
Dried Chilli
Spice Blend (lemongrass, turmeric, galangal, red onions)
Shrimp Paste (belacan)
Coconut Milk
Curry Leaves
Fish Sauce
Chicken Stock
Water
1) Wash chillies, then cut it into 1 inch slices for blending. Blanch them in water until soft then blend until smooth.
2) Cut all the spice blend ingredients into small pieces. Blend them as well, separate from the chillies.
3) In pot, fry chillies, spice blend and shrimp paste in oil until fragrant. Add curry leaves
4) At the same time, warm half a pot of chicken stock. Add spices into pot and simmer for 20 minutes.
5) After 20 minutes, add coconut milk and simmer until colour is nice and orange. Season and taste with salt/fish sauce.

Risotto:
Laksa Broth
Diced Onion
Diced Paneer Cheese
Arborio Rice
Mustard Seed
Main Spices: Red Chilli Powder AND Curry Powder
Canned Diced Tomato/Tomato Puree
Oil
Curry Leaves
Butter
Coconut Milk
Chickpeas
Optional: Shrimp, tandoori spice, sliced garlic

1) Prep Shrimp first (optional): In oil, fry sliced garlic until slightly golden, then add shrimp and main spices. Take out of pan.
2) Warm your chickpeas by putting them in the same pan, also adding the spice mix (and tandoori spice if you have it)
3) In the risotto pan, toast mustard seeds, then curry leaves and onions in oil. Add spice mix.
4) Toast rice, mix thoroughly with ingredients.
5) Add first round of stock and keep stirring until evaporated. Keep repeating this process, as well as putting coconut milk, butter and diced paneer cheese in between (amount to your preference)
6) Once rice is almost cooked, add chickpeas in, as well as one final touch of butter and paneer.
7) Serve warm with shrimps. Done!

Lobster Risotto Recipe

Sauté 1 chopped shallot and 2 cloves of chopped garlic in a wok with oil until fragrant. Add 2 canned tomatoes and some juice and stir well. Add enough prawn stock to fill up the wok. Add a dash of white wine.

Poach your lobsters with shell on for exactly 2 minutes inside the stock. We using small lobsters, but for larger ones you may need 4 or 5 minutes more. Remove and shock in ice water. Twist and turn to pull of the head after they have cooled down. Use a scissors to cut the middle of the shell body to pull away the shell at the sides. Then carefully pull out the tail meat.

Return the heads back to the stock and simmer for 30 minutes to make the lobster stock. After which, strain the broth.

Take 2 ladles of the lobster stock to make the lobster butter by adding it into a saucepan and let it reduce at low heat for 10 minutes. Add a few cubes slowly at a time of half a cake of butter and whisk until you get a lobster butter liquid. Add a handful of chives.

Poach the lobster tails in the butter liquid for 3 to 4 minutes, then remove and set aside. Be sure not to use too high heat as the butter will split.

Toast risotto grains with a thick slice of butter in a pan until the butter foams. Add a dash of wine and let it sizzle for a minute.

Then add 3 ladles of lobster stock. As the grains cook, keep stirring with a wooden or plastic spoon or spatula to agitate the grains continuously.

As the liquid evaporates into the risotto rice, add another ladle and repeat this process for about 15 to 20 minutes. As the rice cooks, it will puff up.

Once the grains are almost cooked and al dente, turn off the heat, add a generous amount of cold butter, a handful of chives, two handfuls of Parmesan grated cheese, and black pepper. Taste the broth and season with salt again if it’s not savory enough. Give one final toss to emulsify the cheese and butter into the risotto.

To plate, simply spoon the risotto into a food ring on a flats plate. Shake the plate to spread out the risotto and remove the ring. Add the lobster tail on top and finish with a spoon of fresh ikura.

And it’s done, an elegant plate of delicious Lobster Risotto which will cost a bomb outside.

Music track “Chocolate Caviar” from Sirloin Wine album, composed and performed by Ian Low.

Download the album from iTunes at Sirloin Wine by Ian Low

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