At The Real Food Academy, we came up with this hearty version for the "cold" days ahead. You can always make your own Pasta
or exchange the homemade pasta for sheets made out of Eggplant or Zucchini in order to make this recipe Gluten Free! Serve it with our Warm Kale Antipasto Salad
and Caramelized sweet plantains for a flavorful twist.
Just made this recipe last night for our Adult Cooking class and it was a hit! The aroma of the Lobster pre-cooking in the oven was the omen of a good meal, the smell of the Brandy reducing into the shallots and the taste of the fortified stock had us smiling since the beginning. Like all good things, Risotto takes time and this recipe is well worth the waiting!
Read the notes underneath on how to fortify your stock and how to precook your Risotto so you can prepare it at least a day ahead(good idea for parties). Also, calculate about 1/2 cup of uncooked Arborio per person so you don't end up with too much left over.
When having leftover Risotto, you can always form the cold mix into patties and cook them on a skillet on low heat for 5 minutes(make sure you cook both sides of the patty). You can also place the mix in a cupcake baking pan(fill only 1/2 of each cupcake), top it with shaved Parmesan and cook at 350 F until golden brown!
BTW! If you are in the Miami area or are planning to visit and would like to try our Adult Cooking Classes check out the menus under the Adult Cooking Classes tab and book your class today!
See you soon!
This vegetable Lasagna will keep you coming for more. The different combination of veggies, tomato sauce, ricotta cheese and Bechamel sauce makes it a perfect dish!