Monday, May 28, 2012

Lobster Risotto

Hip, hip hooray I am in another MarxFoods contest, this one is the Integrale Gauntlet and the winner gets $200 in credit with MarxFoods so if you were me and I were you you would know that they have good stuff and then you would know that I would want to win. Its a public vote and the top ten bloggers move on to the next round.
We were sent 1000 grams of rice, Riso Vignola, Integrale Rice to be exact and with this box of rice we need to make three separate dishes for the contest (provided we go all the way). 
Lobster risotto is what I came up with for my savory entry. 
Are you ever faced with having that extra lobster just lying around and you just don't know what to do with it? Make lobster risotto. I chopped up a bit and folded it in and saved some big chunks to put on top  and to mix in while eating - I wouldn't want the delicate lobster to get tough from too much heat!
The beauty of cooking is you can do whatever you want. If you want to put queso fresco, creme fraiche and cotija cheese in with your lobster risotto (like I did) then go right ahead and do it - there are no rules.
Basil tastes delicious so why not put in some basil too, I like to cook with color and experiment with flavors.
Tobiko tastes great too, so why not make a plate with tobiko, the colors are beautiful and the sweet and briny crunch of the roe will make a nice addition.

Lobster Risotto

2 cups Integrale Rice
1 small onion
1 tablespoon unsalted butter
2-3 cups chicken broth (use as necessary)
2 tablespoons creme fraiche
1 tablespoon cotija cheese
1 tablespoon queso fresco
1 cooked lobster - chopped
2 tablespoon tobiko roe
basil for garnish
Salt and Pepper to taste


Toast rice in hot pan until slightly golden then add onion and butter and sauté until soft. Slowly add broth stirring constantly to activate starch, 15 minutes into it ( or as rice becomes al dente) add cheeses and some of the chopped lobster. Test for taste - plate and add more lobster, basil and tobiko on finished plate.

This was a winner and it should stay on that track so PLEASE vote for me ChezWhat? Lobster Risotto.


vanillasugarblog said...

this has to win Dog!
I will vote for you, tell me when & how!

Maureen @ Orgasmic Chef said...

This must win.. what a snazzy plate of food that is.

Tell us when to vote.

Angie's Recipes said...

This is a winner!

Lori Lynn said...

Good luck, sounds delicious.
Happy to cast a vote for you.

Anonymous said...

Wow, that looks awesome Christo.

Anonymous said...

Looks great! Where is the recipe??

Christo Gonzales said...

hahaha - anonymous who are you?

Stephanie said...

Why oh why do I not have extra lobster lying around at the moment. Thank you for the inspiration.

snugs said...

lobstah and roe in the same dish?? damn you set the bar high, hope you saved a doozie for the next round!!

Donna Currie said...

Looks really good - I love lobster. Good luck with the contest!

Velva said...

You can't make risotto any better or decadent than with lobster....This rocks.

You have my vote. :_)

Angel said...

wait a minute...WAIT ONE DAMN MINUTE!!!!

did you actually just post a RECIPE????

what is the world coming to?

teresa said...

gosh that looks amazing!

CEK said...

Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link:

starrlife said...

Hello Christo- everything your way looks delicious as usual! Saly I eat every bit of my lobsters but I might just buy one just for this risotto! Best of luck to you!

Cate O'Malley said...

Say lobster and I'm there. That looks divine!

angela said...

What a glorious risotto. So unique.

Susan said...

A stunning blend of two of my favorite foods! I just found your blod & look forward to perusing more of your recipes!

Unknown said...

Ooh this is a winner if you ask me!!

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