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RISOTTO CON CARCIOFINI E ASTICE
Arborio Rice with Baby Artichokes and Lobster |
| 6 servings |
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| INGREDIENTS |
1-1 1/2 lbs Yukon gold potatoes, cooked and peeled
1 lb arborio rice
1 lb lobster meat
4 oz onions
4 oz butter
1 lb fresh sliced baby artichoke hearts
5 T olive oil
5 oz white wine
salt and pepper
40 oz vegetable broth
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| METHOD |
| • In a casserole, heat olive oil. Add diced onions and rice into casserole.
• Stir until golden brown.
Add lobster meat, salt, pepper and sliced artichoke hearts.
Stir mixture, and add vegetable broth. Cook approximately 25 minutes.
Add butter and let it sit for 5 minutes.
Place on a warm plate and garnish with olive oil. |
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