Lobster Risotto Recipe Ina Garten

Lobster Risotto Recipe NYT Cooking

WebStep 2. In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add …

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Lobster Risotto Recipe Food Network

WebNov 19, 2016 · Cut lobster by piercing the middle of the skull and continue to cut through to the tail. Clean the inside thoroughly. Saute 1 of the onions and the garlic together in olive …

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1. Cut lobster by piercing the middle of the skull and continue to cut through to the tail. Clean the inside thoroughly.
2. Saute 1 of the onions and the garlic together in olive oil for 2 to 3 minutes.
3. Add the lobster halves and cook 2 to 3 minutes or until the lobster turns a light red color. Remove the lobster. Pull the meat out of the shell, roughly chop and place in the refrigerator. Return the shells to the pan. At this time, deglaze the pan with 2 1/2 cups of the white wine. Add the cream and let cook uncovered until the cream reduces to 3 cups and turns a light red/orange color, about 1 hour 30 minutes. Remove the shells.
4. Saute the remaining onion in a saucepan in olive oil for 3 minutes, or until transparent. Add the arborio rice and stir for 1 minute. Deglaze with the remaining 1/2 cup white wine and cook until wine is almost completely absorbed.

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