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Ken Rosato's Lobster White Truffle Risotto

January 10, 2008 9:00:00 PM PST
Here is the recipe for "Rosato Risotto," as mentioned on Eyewitness News Friday morning! Ingredients:

  • 2 cups Arborio rice (NOT regular, long grain rice!)
  • 1/2 lb. to 1 lb. lobster tail meat, cut into small chunks (approximately 2 average-sized tails)
  • 1 small onion, minced
  • 1 shallot, minced
  • 3 cloves of garlic (or more, if you like!), minced
  • 1/2 cup olive oil
  • 2 quarts lobster or fish stock (make your own, if you can!)
  • 1 stick unsalted butter
  • 1 cup white wine
  • Splash of white truffle oil or a shave of fresh white truffle, if available (black truffle may be substituted)
  • Salt & Pepper
  • Preparation:

  • Heat stock to a simmer.
  • Remove meat from tail shells, cut into small chunks and set aside. Place empty shells into simmering stock to impart more flavor.
  • Add pinch of salt and pepper to stock.
  • In a separate large saute pan, heat olive oil over medium-high heat.
  • Saute minced onion/shallot/garlic mixture until translucent.
  • Add the dry Arborio rice to the sauteing aromatics and stir around for a minute or so, until rice smells nutty.
  • Add white wine to the rice and stir until it becomes absorbed.
  • Add simmering stock to the rice, 1 cup at a time, and stir until absorbed.
  • When all liquid has been incorporated into the rice (and rice is tender), turn off heat and add stick of unsalted butter and chopped lobster tail meat to the mixture.
  • Stir until incorporated. Lobster will cook in the hot rice.
  • Add shaving of black truffle or drizzle of black truffle oil.
  • Serve!

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