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X-Country Double Lobster Risotto

 
One serving costs about $6.21 One serving costs about $6.21 One serving costs about $6.21

$6.21 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,pescetarian,gluten free,pescatarian side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:0%

Spoonacular Score: 0%

 

The recipe X-Country Double Lobster Risotto is ready in around 45 minutes and is definitely an amazing gluten free and pescatarian option for lovers of Mediterranean food. One serving contains 586 calories, 21g of protein, and 14g of fat. For $6.21 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person has tried and liked this recipe. If you have maine lobsters, stock, shallot, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is good. Similar recipes are Risotto Con L'aragosta (Lobster Risotto), Lobster Risotto, and Lobster Risotto.

Chianti, Verdicchio, and Trebbiano are my top picks for Risotto. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castellare Chianti Classico Riservan Il Poggiale with a 4.1 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.

Castellare Chianti Classico Riserva Il Poggiale

Made from 90% Sangioveto, 5% Canaiolo, and 5% Ciliegiolo grown in the Il Poggiale vineyard, the grapes come from an elevation of almost 1,500 feet above sea level. The combination of high elevation and extremely low yields results in a wine thatmanages to simultaneously show both restraint and layered richness. This classic red holds great aging capability.This Riserva is a brilliant garnet color with layered aromas of red cherries, earth, rose flowers, and leather. On the palate, the wine shows excellent structure with firm, integrated tannins and is full-bodied with plenty of spice.

» Get this wine on Wine.com

Ingredients

Servings:
2
2  maine lobsters
maine lobsters
4 Tbsps
4 Tbsps butter
butter
0.5 pound
0.5 pound diced lobster mushrooms
diced lobster mushrooms
1 large
1 large diced shallot
diced shallot
1 rib
1 rib diced celery
diced celery
1 clove
1 clove garlic
garlic
0.25 cup
0.25 cup sherry
sherry
2 cups
2 cups arborio rice
arborio rice
2 cups
2 cups arborio rice
arborio rice
8 cups
8 cups stock
stock
0.25 cup
0.25 cup parmesan
parmesan
2 Tbsps
2 Tbsps parsley and/or chives
parsley and/or chives
2  maine lobsters
2
maine lobsters
4 Tbsps butter
4 Tbsps
butter
0.5 pound diced lobster mushrooms
0.5 pound
diced lobster mushrooms
1 large diced shallot
1 large
diced shallot
1 rib diced celery
1 rib
diced celery
1 clove garlic
1 clove
garlic
0.25 cup sherry
0.25 cup
sherry
2 cups arborio rice
2 cups
arborio rice
2 cups arborio rice
2 cups
arborio rice
8 cups stock
8 cups
stock
0.25 cup parmesan
0.25 cup
parmesan
2 Tbsps parsley and/or chives
2 Tbsps
parsley and/or chives

Equipment

pot
pot
pot
pot


Instructions

*You can use chicken stock, fish stock, or make your own stock using the lobster shells, which is what we did. After cooking, remove lobster to cold water. Add to pot 1 cut up onion, 2 chopped carrots, 2 chopped celery ribs, and a bay leaf. Toss the lobster shells back into the pot as you finish cleaning them of their meat. Simmer, allowing stock to reduce, until ready to use, then strain. Saute shallots, garlic, celery, and mushrooms in butter over medium-high heat. When the shallots are translucent, pour in the sherry and continue cooking until most of the alcohol has evaporated, then add the rice and stir to coat thoroughly, cooking another couple minutes. Begin adding ladlefuls of warm stock in your preferred risotto style. I like this risotto creamy but not overly wet. Continue until the rice is cooked yet still al dente. Meanwhile, chop up lobster meat to desired size, reserving large hunks of claw meat as garnish. When risotto is done, remove from heat and mix in Parmesan and lobster pieces. Sprinkle plated risotto with chopped herbs. Pair with a medium to full-bodied white that isn't too oaky. Our local shop recommended an Argiolas Vermentino di Sardegna Costamolino 2008, which the New York Times called their favorite as well as "Best Value" in a recent roundup of Italian vermentinos.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $6.96
Ingredient
2 maine lobsters
4 tablespoons butter
½ pounds diced lobster mushrooms
1 large diced shallot
1 clove garlic
¼ cups sherry
2 cups arborio rice
2 cups arborio rice
8 cups stock
¼ cups parmesan
2 tablespoons parsley and/or chives
Price
$3.91
$0.48
$9.83
$0.14
$0.07
$0.67
$3.00
$3.00
$6.04
$0.53
$0.18
$27.84

Nutritional Information

Quickview
943 Calories
27g Protein
14g Total Fat
168g Carbs
16% Health Score
Limit These
Calories
943k
47%

Fat
14g
23%

  Saturated Fat
8g
54%

Carbohydrates
168g
56%

  Sugar
5g
7%

Cholesterol
114mg
38%

Sodium
2343mg
102%

Alcohol
1g
9%

Get Enough Of These
Protein
27g
56%

Folate
482µg
121%

Selenium
77µg
110%

Manganese
2mg
110%

Vitamin B1
1mg
80%

Copper
1mg
73%

Vitamin B3
11mg
57%

Iron
9mg
51%

Vitamin B5
4mg
44%

Phosphorus
395mg
40%

Zinc
4mg
33%

Vitamin A
1469IU
29%

Fiber
6g
26%

Vitamin B6
0.51mg
26%

Vitamin B2
0.36mg
21%

Magnesium
81mg
20%

Vitamin B12
0.91µg
15%

Potassium
507mg
14%

Calcium
144mg
14%

Vitamin E
0.9mg
6%

Vitamin K
4µg
4%

Vitamin C
2mg
3%

covered percent of daily need

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