Lobster, Fennel, and Saffron Risotto

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.

From Issue

No. 12 / Spring 2020

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. 17 / Summer 2021

No. 17 / Summer 2021

Recent Recipes

The Italian on the Beach

The Italian on the Beach

The Spritz-Oh

The Spritz-Oh

The Honey Don’t… 
Forget Your Mask

The Honey Don’t…
Forget Your Mask

The Tongue Wiggler

The Tongue Wiggler

Cape Air Flight to P-Town

Cape Air Flight to P-Town

The Barrens

The Barrens

Homemade Sweet Vermouth

Homemade Sweet Vermouth

Oysters with Cucumber Radish Mignonette

Oysters with Cucumber Radish Mignonette

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Fresh Corn Salad with Peas and Herbs

Fresh Corn Salad with Peas and Herbs

Strawberry Bruschetta with Ricotta and Arugula

Strawberry Bruschetta with Ricotta and Arugula

Young Carrots with Lemon, Thyme, and Olive Oil

Young Carrots with Lemon, Thyme, and Olive Oil

Recent eM Blog Posts

1/4