Recipe courtesy of Mario Batali
Show: Molto Mario
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Bring 3 quarts water to boil with the coarsely chopped onion, carrot, and bay leaf. Prepare the ice bath. Plunge each lobster into the boiling water and cook for 2 minutes. Remove and submerge in ice water 1 minute. Drain and set aside. Keep the lobster cooking liquid warm on stove.

In a 12 to 14-inch frying pan with 3-inch sides, heat the olive oil, finely chopped onion, and tomato paste over medium heat until softened but not brown, about 8 to 10 minutes. Add the rice and, stirring constantly, cook until opaque, about 2 minutes. Add the white wine, then the lobster cooking liquid, ladle by ladle, until the rice is covered. Turn the heat to high and, stirring constantly, continue to cook, maintaining the level of liquid just above the level of rice, for 15 minutes.

Remove the lobster from its shell, chop the meat into 1-inch pieces and toss into rice. Continue cooking until rice is soft but still al dente. Season with salt and pepper, remove from heat and stir in butter and parsley. Serve immediately.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Mushroom Risotto

Recipe courtesy of Tyler Florence

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Lemony Shrimp and Risotto

Recipe courtesy of Giada De Laurentiis

Saffron Risotto with Butternut Squash

Recipe courtesy of Ina Garten

Red Wine Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Slow Cooker Mushroom Barley Risotto

Recipe courtesy of Food Network Kitchen

Risotto

Recipe courtesy of Marion Cunningham

Risotto Milanese

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Latest Stories