4 1/2cupsstock, lobster*you can use chicken stock instead
1tablespoonGheeat room temperature
1cuponion, finely chopped*or 1 cup Shallots
1 1/2cupsarborio rice
1/4cupchives, chopped fresh
Kosher salt(to taste)
freshly ground black pepper(to taste)
Lay your Lobster tails flat and with kitchen shears, cut the top open (see picture) and bring the meat outside, on top of the shell. Place on baking sheet. Season lightly with salt and pepper and bake at 350 F for 18 minutes.
Let your tails cool down, remove the meat and cut into 1/2-inch pieces. Resist the urge to eat it! Set covered on your fridge until ready to use.
In a medium saucepan, bring the stock to a boil. Keep hot over low heat.
In a large saucepan, melt 2 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 shallots 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 to the bite, about 20 minutes. Do not over cook it! Remove from the heat. Stir in the heavy cream (optional), Parmesan cheese, lobster meat, the remaining Ghee and 2 tablespoons chives. Season with salt and pepper, to taste.
Garnish with the remaining chives and enjoy!
For a nice stock: I like adding a splash of brandy in a pot, a stalk of celery, 1 whole carrot, 1 cup of Leeks(white part only), 1 small yellow onion and all of my roasted Lobster tail shells into a pot before adding the stock. Once everything is in, I slowly simmer it for 15 minutes and keep it warm for my Risotto.For pre-cooking your Risotto: Follow the instruction above but stop cooking the rice while it's still al dente(firm to the bite)(in about 7 minutes after starting to cook it), spread it on a large sheet tray, cool down completely and save in the refrigerator. Finish cooking by adding 1 tbsp of melted butter into a pot(on low heat), add the pre-cooked rice and continue cooking by slowly adding the warm stock until you reach the desired texture for the Risotto(view step # 6).
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