This lobster risotto is a game changer! This pressure cooker risotto breaks all the traditional risotto rules and is topped off with a decadent lobster butter. Don’t miss out on this delicious twist on a classic dish. I love making risotto, and for years I made it the traditional way, but after learning this shortcut, which saves time without compromising quality, I probably won’t go back to cooking risotto the traditional way, certainly not for a quick weeknight delicious dinner.
Bushwick Tarantella by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
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In this video I’m going rogue like a true Wild West American Cowboy chef and breaking all of the traditional rotto rules please don’t tell Gordon ramsy I will teach you a new way to make an amazingly luxurious and decadent Lobster rotto the ultimate winter comfort food so let’s get
Cooking this recipe starts with two onions three cloves of garlic 1/2 cup of dry white wine one lemon some Parmesan arano 2 cups of arboro rice 4 cups of stock 2 lbs of butter poached Lobster and some green onions for garnish I always try to use minimally processed fresh ingredients so I never
Buy processed garlic the best way to get the skins off the cloves is to smash the garlic with the backside of your knife slow foods are always better than fast foods after you mince the garlic the next stage of prep is to dice our two onions I’ve always loved making RTO when
It gets cold because of its versatility creaminess and the Comfort it provides but the traditional technique can be a bit labor intensive in temperamental unlike the lasagna bologi or the Italian sunde gravy recipes I’m going to Buck tradition here with this Roto technique after you’ve diced your onions
Roll out and Juice one lemon saving it for the end in our pressure cooker pot add 2 tablespoons of butter and the diced onions to sauté and soften I like to season as I go so add a dash of salt and pepper to your onions while they’re
Softening I have two little kids a 5-year-old daughter and a 2-year-old son who keep me quite busy so when I find ways to make really good food with a couple shortcuts so I can spend less time in the kitchen I take full advantage of them like using a pressure cooker to make
Rotto after the onions have softened add your minced garlic and your two cups of uncooked our Boro rice we want the rice to toast a little bit which will do many things to make a better resultto improving the texture creaminess and flavor so don’t skip this step also do
Not skip buying AR Boro rice it’s an absolute must arboro rice has a long and Rich culinary history in Italian cooking its Origins can be traced to the Po River Valley in Northern Italy to a town called arboro it’s a firm short grain rice with a very high starch content
Which allows it to make magic its unique ability to absorb flavors create a creamy sauce and maintain that toothiness chew is incredible some might say alente after toasting the rice for a couple minutes de glaze the pot with your half2 cup of dry white wine only
Wine that you would drink too the wine will add fantastic depth and flavor to the result though and the booze should only take a couple minutes to cook off everything up until this point so far has followed the traditional techniques for rotto but here’s where I go Rogue
Instead of ladling cup after cup after cup after cup after cup of broth I’m going to add all four cups of my Seafood stock to the pressure cooker pot Now cover the pot and pressure cook it on high for 4 minutes we’re basically done in the kitchen now and can just wait
While this gets up to pressure finishes its 4minute cycle and then you can let it sit for 5 to 10 minutes before releasing the pressure there’s no stirring or ladling at all after the pressure has released it’s time to finish our RTO with our Lobster
I did not fill in the stock or butter poached Lobster I made the other night but I always make enough to use for leftover something and this time I chose risoto this lobster butter mixture is already fully cooked but the flavors and Rich this will add to the perfectly cooked result our
Incredible oh my God look at that flavor bomb lobster butter melt into the perfectly cooked rotto while finishing I’m going rogue again and breaking a cardinal Italian rule Pon Padre for I have sinned by combining seafood and cheese because I’m addicted to parmesan reano I’m not sure
Where the rule came from and it’s not only Italians who firmly believe you should never combine cheese and seafood many top chefs will Echo this notion as as well but whoever came up with this culinary rule definitely never had a locks and cream cheese bagel from cats’s Deli or Oysters Rockefeller from pretty
Much anywhere in New Orleans or the goat Seafood cheese combo a white clam pizza from Frank peepy in the sneaky possibly Pizza capital of the world New Haven Connecticut I’ve also added some lemon juice and green onion for some freshness and brightness to contrast the very rich and indulgent lobster butter try making
This next time you want to impress your significant another or just ball out and while your friends and let me know how it goes no matter where you are on your home Chef Journey always remember to embrace slow foods and discover new flavors so you can cook with love