Lobster, Fennel, and Saffron Risotto

Serves 6-8

8 cups lobster, fennel, and saffron broth (see recipe)

¼ cup butter

¼ cup extra-virgin olive oil

1 medium onion, finely chopped

1 medium fennel bulb, finely chopped 

2 ½ cups arborio, carnaroli, or other short-grain white rice

½ cup dry white wine

Meat from 3 cooked lobsters 

1 cup fresh green peas

½ cup grated Parmesan cheese 

Salt and black pepper

In a medium pot, heat the broth and keep warm.

 

In a large, wide saucepan, melt the butter in the olive oil over medium-high heat. Add the onions and fennel and sauté until translucent, about 4 minutes. Add the rice and stir constantly for about 2 minutes. Add the wine and cook until the wine has evaporated, about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be almost absorbed before adding the next. Stir often. Cook until the rice is tender (but not mushy) and the mixture is creamy, about 20 minutes after adding the first cup of broth.

 

Stir in the lobster meat and peas until heated through, then stir in ¼ cup of the Parmesan cheese. Season to taste with salt and pepper. Serve immediately with the remaining Parmesan. Reserve excess risotto for arancini.


Lobster Saffron Arancini

Arancini is an Italian snack made from leftover risotto. The recipe is a simple one. Take 2 tablespoons of cold risotto in the palm of your hand. Place a small piece of mozzarella cheese in the middle of the risotto and fashion the risotto into a ball around it. Roll the ball first in a beaten egg and then in dried breadcrumbs. Repeat this process until you’ve used up the risotto. Let the arancini sit in the refrigerator while you heat a pot of vegetable oil to 375°F. Fry the arancini until they are golden brown and serve immediately. Serve alone or with a quick saffron aioli, which involves stirring ½ cup of mayonnaise with 1 tablespoon of lemon juice, 1 minced garlic clove, and a pinch of saffron.

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 13 / Summer 2020

Recent Recipes

Hemingway Daiquiri

Hemingway Daiquiri

Strawberry Ginger Icebox Pie

Strawberry Ginger Icebox Pie

Elderberry Apple Slab Pie

Elderberry Apple Slab Pie

Bumbleberry Rhubarb Lattice-Topped Pie

Bumbleberry Rhubarb Lattice-Topped Pie

Maine Wild Blueberry and Cinnamon Hand Pies

Maine Wild Blueberry and Cinnamon Hand Pies

Maine Grains Double Crust Pie Dough

Maine Grains Double Crust Pie Dough

Honey, Apple, and Ricotta Tartine

Honey, Apple, and Ricotta Tartine

Hot Honey Butter Bath Corn on the Cob

Hot Honey Butter Bath Corn on the Cob

Maine Honey Mustard BBQ Sauce

Maine Honey Mustard BBQ Sauce

Cucumber Lavender Mojito Pitcher

Cucumber Lavender Mojito Pitcher

Citrus and Rosemary Sangria Pitcher

Citrus and Rosemary Sangria Pitcher

Recent eM Blog Posts

Header Logo 1.png
  • Email
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
 

Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

MEMBER OF EDIBLE COMMUNITIES

NEARBY:

edible NEW HAMPSHIRE

edible GREEN MOUNTAINS

edible BOSTON

edible NUTMEG