Carolina gold rice risotto, Beech Mushroom, fennel, Lemon, white wine, shellfish and lobster stock
Finished with bay scallops, 1.5 oz lobster meat, arugula, fennel-pine nut relish, lobster oil- Meyer lemon vinaigrette
Lobster and Bay Scallop Risotto
Serves 8 (plus leftovers)
1 # lobster meat, chopped
1 qt bay scallops
1 qt leeks, small diced
1 qt beech mushrooms, sliced thinly
4 each lemons zested
1 qt Arborio rice
2 cup dry white wine
1 gallon lobster stock (see recipe), keep stock hot
2 cups chopped kale
1 cup minced chives
Salt and pepper
2 cup parmesan cheese
.5 lb butter
- In a large rondeau, heat enough vegetable oil to cover the bottom, add leeks, sweat for 3 minutes, no color. Next add mushrooms and rice, stir 3 minutes, toasting rice along the way.
- Deglaze with white wine, stirring vigorously, cook wine until dry, add stock in 3 cup increments, stirring frequently, cooking the stock out completely each time before adding more.
- Be careful not to let the rice stick to the bottom!
- After the 3rd stock addition, taste the rice for doneness, then add more additions as needed.
- Once the final additions has been added and 90% absorbed by rice, add kale, lobster and bay scallops
- Stir to combine and turn the burner off, add parmesan cheese, chives, stir to combine, next add butter, stirring quickly to combine and ensure creaminess.
- Taste for seasoning, adjusting with salt and pepper along the way
- Serve and enjoy