We were planning on spending a quiet New Year's Eve at home this year, so I wanted to fix something special for dinner - something that would go with sparkling wine.
I had printed out this Food Network recipe by Giada that seemed to fill the bill - Brown Butter Risotto with Lobster. Yum!
Brown Butter Risotto with Lobster
Recipe courtesy Giada De Laurentiis
Prep Time:10 min
Inactive Prep Time:15 min
Cook Time:40 min
* 1 pound (about 2 medium) frozen lobster tails, thawed
* 4 1/2 cups reduced-sodium chicken stock
* 4 tablespoon butter, at room temperature
* 1 cup finely chopped onion
* 1 1/2 cups Arborio rice
* 1/2 cup brandy
* 1/2 cup grated Parmesan
* 1/4 cup chopped fresh chives
* Kosher salt and freshly ground black pepper
Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.
In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.
Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives.
The risotto turned out great (even if I say so myself), and the Laetitia sparkling wine was perfect with it. With lobster, how could I go wrong!
We turned it into a kind of Turf and Surf by adding a small steak to the plate.
Then there was dessert. Fellow blogger Cindy Ruth of Baked Alaska had done a post about making bread pudding with her leftover panettone bread. I had all of the ingredients, so I gave it a try. Thank you, Cindy! It was wonderful!
In the baking dish, just out of the oven:
All dished up with a little whipped cream: