Truffled Lobster Risotto

By jenlin

Ingredients

• 2 8-ounce uncooked lobster tails
• 3 1/2 cups canned low-salt chicken broth
• 3 tablespoons white or black truffle oil
• 3/4 cup chopped leeks, white part only
• 1/4 cup chopped garlic
• 1 cup arborio rice
• 1/4 cup sherry
• 1/3 cup whipping cream
• 1/3 cup chopped fresh chives
• 1 cups seafood stock
• 3/4 cup chopped carrots
• 1/4 cup chopped shallots

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 425°F. Cook lobster in large pot of simmering salted water until cooked through, about 10 minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; Cut meat into 1/2-inch pieces.


Bring 2 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots; sauté 2 minutes. Add rice; stir 2 minutes. Add sherry; reduce heat to medium-low. Simmer until sherry is absorbed, stirring constantly, about 2 minutes. Add 1 cup seafood stock and 3/4 of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes. Add lobster and cream; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper.