Shellfish
This lovely risotto bursts with sweet flavors from summer corn, cherry tomatoes, and basil.
- 6 cups chicken stock
- 1 bay leaf
- 3 tablespoons extra-virgin olive oil
- 2 live lobsters (1 1/2 lbs) or 1 large lobster (3 lbs)
- 3-4 sprigs fresh basil, cut into thin strips
- 1 1/2 cups cherry tomatoes, each cut in half
- 4 shallots, very finely chopped
- 1 1/2 cups arborio rice (12 ounces)
- 1/2 cup dry white wine
- 1 cup fresh corn kernels (from 2 ears)
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons unsalted butter, cubed
- Salt and freshly ground pepper
- In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat.
- In a large stock pot, bring 1/4 pot of water to a boil. Once boiling, add the lobster and boil for 12 minutes. Remove the lobster and let cool for 5 minutes. Once cool enough to touch, but still warm, use a cracker to break the claws, knuckles, and tail. Remove the precious meat and set aside.
- In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed. Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice is done when it's al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf and serve with tomatoes, lobster, and basil sprinkled on top.
Adapted from Food and Wine recipe for corn risotto.