Lobster, Garden Pea and Baby Fennel Risotto: Delicious Decadence

Risotto is one of my favorite food items. It’s versatility knows no bounds. Several weeks ago I posted a pumpkin risotto and wanted to post another recipe  that was a complete contrast.

The pea risotto is just a basic risotto using fish stock. The peas were added at the end. It was topped with cooked lobster and a salad made with shredded baby fennel in a very light vinaigrette made with cider vinegar.

• 1½ cups arborio rice
  
• 1 qt Fish stock
  
• ½ cup white wine
  
• 1/2 Finely Chopped Small Onion
  
• 1/2 Stick unsalted butter
  
• 1 Tbsp vegetable oil
  
• ¼ cup grated Parmesan cheese
  
• Salt and Pepper to taste
• 1 1/2 Cups of Cooked Peas

Begin by putting the fish stock to boil. Melt butter in large pan and cook onions till translucent. Put rice into pan and coat with butter. Pour white wine onto rice and allow to evaporate. Ladle enough hot fish stock into pan to cover rice. Stir constantly until fish stock is absorbed. Continue to add hot stock a cup at a time stirring constantly allowing stock to absorb between each addition.   When rice is cooked add cheese and stir. Add salt and pepper taste and adjust seasoning if needed. Lastly mix in cooked peas.

Top your risotto with the lobster which you warm in butter. And finish with the fennel salad


This was so good followed by a small slice of flourless chocolate cake.
Here is my Pumpkin Risotto post to see the comparison.

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