What happens when Maine meets Italiano meets Mexico? Lobster Risotto, of course! My new friend, Claudia, an Italian who lives in Mexico, was recently visiting my Maine neighbor, Lydia. We were sitting at the lake one afternoon, enjoying the sunshine and the view, when the conversation turned to food, as it often does (occupational hazard). Summers in Maine often involve Lobster Bakes and the inevitable leftover lobsters which the next day become lobster rolls, lobster salad or lobster fra diavlo. Claudia makes a wonderful lobster risotto whenever she is in Maine visiting Lydia and graciously offered to share her recipe as a Guest Chef on Goodmotherdiet.
Lobster Risotto is a great way to use extra lobster but it is delicious enough on it’s own to buy lobster just to make this dish. It’s also a good way to get two lobsters to feed 4 or 5 people. Claudia likes to make a homemade lobster broth by simmering the lobster shells with fresh herbs for 20 minutes to an hour which infuses the broth with lobster flavor and gives it a richness that really makes the dish. She also recommends using Albariño white wine but sauvignon blanc or pinot grigio are good substitutes. Risotto is usually made with Arborio rice which is an Italian short-grain rice, named after the town of Arborio, in Italy, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher starch content; but blends well with other flavors. Carnaroli rice, grown in Northern Italy, is a medium grained high starch rice which is also great for risotto. (Long grain rice doesn’t work quite as well.) The resulting dish is very flavorful with a rich and creamy consistency. For such a simple dish, Lobster Risotto is quite elegant. Thank you Claudia!
1 cup Arborio rice
1 glass Albariño white wine (or sauvignon blanc or pinot grigio)
1 cup Arborio rice