I tend to make a lot of mistakes when cooking. I won’t read the directions entirely through or will completely forget to pick up an ingredient and then at the last minute need to improvise. This time around, I actually read through the directions beforehand and had everything I needed, except I waited to long to use the Lobster and it had already gone bad. What an expensive mistake! So this recipe was originally a Lobster Corn Risotto, sigh. Anyways, it was still delicious and worth sharing!
Ingredients:
- 3 cups water
- 2 cups chopped onion
- 2 celery stalks, chopped
- 2 (8-ounce) bottles clam juice
- 1 tablespoon butter
- 3/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1 1/4 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1 cup frozen corn kernels
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1/3 cup chopped green onions
- 1 tablespoon fresh lemon juice
Add 3 cups water, 2 cups onion, celery, and clam juice to a pan and bring to a simmer over medium heat.
Cover and cook for 20 minutes. Strain the mixture over a bowl and reserve the stock. Add the stock back to the saute pan and keep warm over low heat.
Melt the butter in a medium saute pan over medium heat. Add 3/4 cup onion and the garlic. Cook for 3 minutes, stirring frequently.
Add the rice and cook for 2 minutes, stirring constantly, until the rice becomes translucent.
Add the wine and salt and cook for 2 minutes or until the liquid is mostly absorbed.
Add the stock 1/2 cup at a time, stirring frequently until each portion of the stock is absorbed before adding the next.
Stir in the corn and cook for 2 minutes until heated through.
Remove from heat and stir in the cheese, green onions, and lemon juice.
So this was a really tasty side dish. But I think it goes without saying the lobster would have made this a truly amazing meal. I’m happy the flavors of the risotto still worked even without the lobster though!
This would be a yummy side with grilled chicken or steak.
- 3 cups water
- 2 cups chopped onion
- 2 celery stalks, chopped
- 2 (8-ounce) bottles clam juice
- 1 tablespoon butter
- 3/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1 1/4 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1 cup frozen corn kernels
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1/3 cup chopped green onions
- 1 tablespoon fresh lemon juice
- Add 3 cups water, 2 cups onion, celery, and clam juice to a pan and bring to a simmer over medium heat.
- Cover and cook for 20 minutes. Strain the mixture over a bowl and reserve the stock. Add the stock back to the saute pan and keep warm over low heat.
- Melt the butter in a medium saute pan over medium heat. Add 3/4 cup onion and the garlic. Cook for 3 minutes, stirring frequently.
- Add the rice and cook for 2 minutes, stirring constantly, until the rice becomes translucent.
- Add the wine and salt and cook for 2 minutes or until the liquid is mostly absorbed.
- Add the stock 1/2 cup at a time, stirring frequently until each portion of the stock is absorbed before adding the next.
- Stir in the corn and cook for 2 minutes until heated through.
- Remove from heat and stir in the cheese, green onions, and lemon juice.
What do you think?