LOBSTER RISOTTO
Serves 4 #STARFineFoods Ingredients: 2 cloves of garlic A splash of STAR Extra Virgin Olive Oil 12.35 oz rice A glass of white wine 10.6 oz cooked lobster meat 50.7 oz vegetable broth 3,4 oz Borges Natura walnut milk 1.76 oz butter Salt and pepper 3.53 oz grated parmesan cheese Instructions:Brown the garlic in a pan in the extra virgin olive oil.
When the garlic is golden brown, add the rice and cook it for a few minutes until it begins to brown.
Add the white wine and cook over medium-high heat for a few more minutes.
Slowly add the heated vegetable broth by the spoonful, stirring constantly. Add more as the rice absorbs the broth.
Pour in the walnut milk and add the butter and cook over medium-low heat, stirring constantly. Season with salt and pepper to taste.
Add the chopped the lobster into the rice and, finally, the parmesan cheese. Cook for a few minutes over low heat to let the flavors meld. If you like, set aside a little parmesan to sprinkle on top before serving.
Ingredients
- 2 cloves of garlic
- A splash of STAR Extra Virgin Olive Oil
- 12.35 oz rice
- A glass of white wine
- 10.6 oz cooked lobster meat
- 50.7 oz vegetable broth
- 3,4 oz Borges Natura walnut milk
- 1.76 oz butter
- Salt and pepper
- 3.53 oz grated parmesan cheese
Instructions
Brown the garlic in a pan in the extra virgin olive oil.
When the garlic is golden brown, add the rice and cook it for a few minutes until it begins to brown.
Add the white wine and cook over medium-high heat for a few more minutes.
Slowly add the heated vegetable broth by the spoonful, stirring constantly. Add more as the rice absorbs the broth.
Pour in the walnut milk and add the butter and cook over medium-low heat, stirring constantly. Season with salt and pepper to taste.
Add the chopped the lobster into the rice and, finally, the parmesan cheese. Cook for a few minutes over low heat to let the flavors meld. If you like, set aside a little parmesan to sprinkle on top before serving.
Brown the garlic in a pan in the extra virgin olive oil.
When the garlic is golden brown, add the rice and cook it for a few minutes until it begins to brown.
Add the white wine and cook over medium-high heat for a few more minutes.
Slowly add the heated vegetable broth by the spoonful, stirring constantly. Add more as the rice absorbs the broth.
Pour in the walnut milk and add the butter and cook over medium-low heat, stirring constantly. Season with salt and pepper to taste.
Add the chopped the lobster into the rice and, finally, the parmesan cheese. Cook for a few minutes over low heat to let the flavors meld. If you like, set aside a little parmesan to sprinkle on top before serving.
Total Time: 90 minutes
Serves: 4
