To celebrate my day off on Christmas Eve, we decided to splurge with a lobster risotto. I took advantage of the boiling water at work the day before to cook the lobsters so that all I had to focus on was making the stock on Christmas Eve. And stock is what lobster risotto is all about: all the flavor comes from the stock. This stock is made from lobster stock (yep, a double stock), lobster shells, carrots, celery root, tomato paste, garlic, leeks, fennel from our garden, and a shot of pastis. The stock cooked just about all day coming down from well over a gallon to about a quart.
And here is Ann stirring away after adding the butter (mantecare). No cheese in lobster risotto. Started with yellow onion and celery root in the pan, then the arborio, then Champagne, the lobster stock as necessary, then lobster and butter.
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