Lobster and Chanterelle Risotto
From Chef Chris Douglas of Icarus
Restaurant, adapted by StarChefs
Chef Douglas cooks Innovative American cuisine
with an emphasis on seasonal, sustainable ingredients. He is a member
Yield: Serves 6
For the stock...
- 2- 1 1/4 lb lobsters
- 2 cloves garlic crushed
- 1 onion, peeled and chopped
- 1 stalk celery- rough chopped
- 1 carrot, peeled and chopped
- 1 lee, washed and chopped
- 2 cups white wine
- sprig thyme
- 6 whole black pepercorns
- olive oil
- 3 tablespoons olive oil
- 1 pound chanterelle mushrooms
- 2 shallots
- 1 cup white wine
- 1 cup arborio rice
- 2 tablespoons butter
- 2 tablespoons chopped chervil
- chervil sprigs for garnish
- salt and fresh ground pepper
To Make the Stock:
Boil lobsters for 10 minutes in salted water.
Shock in cold water. Shuck lobster meat and reserve shells. Discard
gravel sack. Using a heavy duty knife or cleaver to roughly chop
lobster shells. In a heavy duty 2 quart sauce pan saute lobsters
shells until lighly caramelized. Add vegetable and continue to sweat
until vegetables begin to caramelize. Add white wine and enough
water to just cover the lobster shells. Add thyme sprig and peppercorns.
Bring to boil, skim and reduce heat to a simmer. Simmer for 30 minutes,
strain stock and return to low heat.
To Make the Risotto:
Clean chanterelle mushrooms by brushing where
necessary with pastry brush. Slice into 1/4 inch thick slices. In
a large heavy duty 3 quart sauce pan, heat olive oil over medium
heat. Add the shallots and chanterelles and saute gently for 3 minutes.
Add the rice and stir until the rice is coated with oil. Add wine
and bring to a boil, stirring constantly. Start ladling in the hot
lobster stock in 1/2 cup intervals. Stir rice until stock is absorbed.
Continue adding stock and stiring until rice is al dente, about
25 minutes. Stir in lobster and butter. Add chopped chervil and
season. Serve and garnish.