- 1 cup medium grain rice (Ray recommends Arborio)
- 1 tablespoon of butter
- 1 tablespoon of extra virgin olive oil
- 1/2 cup of corn kernels (fresh or frozen)
- 1 dash of vanilla extract
- 3 cups of clam juice (heated to simmer)
- 1/2 yellow onion, finely chopped
- Freshly ground pepper (to taste)
- 1/2 cup of freshly grated Parmigiano-Reggiano cheese
- Meat from 1 lobster (cooked and cleaned)
- 1/4 Lemon for garnish
- The Spice Coach® Seafood Blend
1 – Set a stainless steel pot over medium heat.
2 – Add butter and olive oil. Sauté chopped onion, stirring constantly until soft ( do not brown). Keep the heat on medium.
3 – Add rice and The Spice Coach® Herb Citrus. Stir for 1-2 minutes until fully coated.
4 – Add ladleful (about 1/2 cup) of simmering clam juice stock, stirring constantly until the Arborio rice absorbs it and becomes dry. Make sure the heat is the right temperature, so that broth is not evaporating too quickly, but the pot is still active. Continue this step for about 5 minutes. Stir in corn and vanilla.
5 – Continue to add broth (using the method above) until risotto is al dente (soft on outside with a slightly chewy interior). The risotto should be thick, not too soupy or dry.
6 – Heat lobster meat and add or arrange on top of the risotto.
7 – Stir in a small handful of freshly grated cheese and remaining butter. Season with The Spice Coach® Herb Citrus & a squeeze of lemon. Serve immediately for best taste!
2 – Add butter and olive oil. Sauté chopped onion, stirring constantly until soft ( do not brown). Keep the heat on medium.
3 – Add rice and The Spice Coach® Herb Citrus. Stir for 1-2 minutes until fully coated.
4 – Add ladleful (about 1/2 cup) of simmering clam juice stock, stirring constantly until the Arborio rice absorbs it and becomes dry. Make sure the heat is the right temperature, so that broth is not evaporating too quickly, but the pot is still active. Continue this step for about 5 minutes. Stir in corn and vanilla.
5 – Continue to add broth (using the method above) until risotto is al dente (soft on outside with a slightly chewy interior). The risotto should be thick, not too soupy or dry.
6 – Heat lobster meat and add or arrange on top of the risotto.
7 – Stir in a small handful of freshly grated cheese and remaining butter. Season with The Spice Coach® Herb Citrus & a squeeze of lemon. Serve immediately for best taste!
RAY'S TIPS:
Feel free to substitute other seafood for lobster. Crawfish or clams also work great with this dish. If using fresh corn, heat cobs in the simmering clam juice for some incredible flavor. I like to garnish the dish with extra cheese before serving so that it melts evenly over the top.