Curry lobster risotto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lobster Cooked, Deboned |
| 1½ | teaspoon | Peanut Oil |
| 4 | smalls | Shallots; diced |
| 2 | mediums | Spanish Onions; diced |
| ½ | Carrot; diced fine | |
| 1 | Celery Stalk; diced fine | |
| 1 | teaspoon | Fresh Ginger Root; diced fine |
| 2 | Garlic Cloves; minced | |
| 2 | teaspoons | Curry Powder; West Indian |
| 1 | cup | Arborio Rice, Italian Style |
| 3 | Roma Tomatoes; peel/seeded | |
| 8 | cups | Chicken Or Lobster Stock |
| ½ | tablespoon | Chopped Coriander |
| 1 | tablespoon | Thai Basil, Or Regular |
| 2 | tablespoons | Parmesan Cheese |
| 1½ | tablespoon | Unsalted Butter |
| ½ | cup | Papaya; cubed |
| ½ | cup | Mango; cubed |
| ½ | Banana; sliced | |
| Salt, to taste | ||
Directions
CHEF DU JOUR SHOW #DJ9172 AIR DATES: 1/25/96, 1/28/96 CURRY LOBSTER RISOTTO YIELD: 4 SERVINGS
Heat peanut oil and saute shallots, onions, carrot, celery, ginger,garlic, curry powder and rice until vegetables are soft. Add tomatoes and half of the stock. Bring to a boil. Lower heat to a simmer, uncovered, stirring occasionally. Reduce until stock is almost gone. Add remaining stock and repeat process until rice is al dente and stock has evaporated. Add remaining ingredients. Mix well over high heat. Season with salt, to taste, and add the lobster meat. Stir and serve immediately.
Posted to EAT-L Digest 22 Aug 96 Date: Thu, 22 Aug 1996 14:24:55 -0500 From: LD Goss <ldgoss@...>