Jodi Parrish
Frances Rivera has an exquisite fall recipe that's easy to fix and sure to delight! We’re making butternut squash risotto with lobster -- a perfect way to welcome fall in tonight's Dish.
The Restaurant: Mistral
The Chef: Mitch Randall
The Dish: Butternut Squash Risotto & Lobster with Cider Butter
Serves 2
2 - 1 ½ pound Maine Lobster
1 cup Arborio Rice
1 Medium Butternut Squash
2 ½ cups Chicken Stock
2 oz Apple Cider
1 ea White Onion, chopped
4 oz Butter
2 T Olive Oil
1 T Fresh Thyme
Garnish Fresh Chervil
Black Pepper
Sea Salt
Cooking the lobster
Bring approximately three quarts of water to a boil with a generous pinch of sea salt. At boiling - after removing rubber bands from claws - add lobsters and simmer for 6 minutes.
Remove lobster from water and place directly into an ice bath (50/50 water to ice.) This will stop the lobster from overcooking and make it easy to remove the meat. Separate the lobster meat from the shell keeping the tail and, especially the claws, in one piece. Set aside the claws for garnish and cut the tail and knuckles into bite-size pieces. Keep chilled until ready to finish risotto.
Preparing the risotto
Cut the butternut squash in half, lengthwise. Coat one half with olive oil, season with salt and pepper, and roast, face down, at 350° for 25 minutes or until soft. Peel the remaining half and dice into ½ inch pieces and dice the onion to the same size. When roasted squash is cool, remove skin, stir into a smooth puree, and season, if necessary.
In a medium-size saucepan, melt half the butter over medium heat and add diced onion. Cook until translucent and add diced squash. Season with salt and pepper. Add the Arborio rice and toast rice with the vegetables for about 2 minutes. Add 21/4 cups of chicken stock slowly, a ladle at a time, stirring constantly, waiting until most of the liquid is absorbed before adding more. This process brings out the starches in the rice and is the key to a creamy texture.
When half the chicken stock is added, fold in roasted squash and continue to add stock and stirring until rice is al dente. Take risotto off the heat and stir in 1ounce butter, thyme, and cut lobster, season well.
Cider Butter
In a small saucepan, add cider, ¼ cup of chicken stock and bring to a boil. Add remaining butter and a pinch of salt. Place lobster claws in the cider butter and warm through. Place risotto into two serving bowls and garnish with the lobster claws, cider butter, and fresh chervil.
