 |
| Lobster Pumpkin Risotto |
I
always found it to be very interesting that lobster is at its peak in the fall,
particularly in October, and the best-tasting crustacean is now. So when steamed lobster
chunks are combined with a risotto that has been cooked in a spiced-pumpkin broth with freshly diced pumpkin (also at its peak now) from the farmers'
market, it is certainly a comforting dish for a chilly autumn day. Add to that a drizzling of black truffle oil
and it becomes very special. And since lobster
is selling at its lowest price in 20 years, it is a great protein for anyone
(who is not allergic to shellfish) to consider.
I've adapted Chef Michael Romano's Pumpkin Risotto recipe from the Union Square Cookbook http://www.amazon.com/Union-Square-Cafe-Cookbook-Restaurant/dp/0060170131/ref=sr_1_1?s=books&ie=UTF8&qid=1350835587&sr=1-1&keywords=union+square+cafe+cookbook, added cooked lobster and drizzled black truffle oil to complete the dish.
The first step is to make a spiced-pumpkin broth/stock that is used to cook the risotto. In lieu of using canned pumpkin, I prefer to use a fresh pumpkin from the farmers' market for the pulp and the rest of the pumpkin for the risotto. Steaming the pumpkin cuts down on the sodium content from the canned version. It is more work, but certainly worth the extra effort. Finally, I'm using black truffle oil as a garnish and to keep the food cost within the 25%-range. But, if lobster is selling for $4.50-$5.00 per pound, maybe I could get fresh truffles?
STEAMED
PUMPKIN
 |
| Pumpkins at Chelsea Market |
Cut
pumpkin in half. Remove seeds, pulp, and
stringy portion. Cut into small pieces and peel. Place half of the diced
pumpkin into a steamer or metal colander which will fit in a covered pot
(Reserve the rest of the diced pumpkin for the risotto). Put the diced pumpkin over boiling water,
cover, and steam for about 50 minutes, or until tender. Mash, purée in a
blender or food processor, or put through a food mill.
PUMPKIN
BROTH
(Yield:
7-8 cups) 1 Tbs unsalted butter
3/4 cup onion, peeled and thinly sliced
1/2 cup carrots, peeled and thinly sliced
1/3 cup celery, thinly sliced
1 leek, washed and thinly sliced, white and light green parts only
2 cups pumpkin puree (alternate is a can of pumpkin puree 15-16 oz)
8 cups chicken stock, preferably home made
1 bay leaf
1/2 tsp whole black peppercorns
1/2 tsp allspice berries
1/4 tsp freshly grated nutmeg
1 1/2" cinnamon stick
2 Tbs maple syrup
RISOTTO
(Serves 4)
1/4 cup olive oil 1 3/4 cups Arborio rice
1 1/2 cups diced (1/2 inch) fresh pumpkin
1/2 cup dry white wine
6-7 cups pumpkin broth
1 Tbs minced fresh sage
1/4 tsp Kosher salt
1/4 tsp freshly grated black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 Tbs fresh parsley
LOBSTER
Dice cooked lobster tail and claw meat from 1 1/2# - 2# lobster, about
1 cup, warmedLobster bodies (for garnish)
1 ounce truffle oil (optional)
PREPARATION
OF PUMPKIN BROTH
In a large stock pot, melt the butter over medium heat. Add the onion, carrots, celery and leek; sauté until tender and moist, about 10 minutes. Stir in the pumpkin puree and continue cooking for 2-3 minutes. Add the chicken stock, bay leaf, spices, and maple syrup. Reduce the heat and simmer, covered, for 45 minutes. Pour the broth through a fine mesh strainer. In the same saucepan, heat the pumpkin broth to a simmer.
In a large stock pot, melt the butter over medium heat. Add the onion, carrots, celery and leek; sauté until tender and moist, about 10 minutes. Stir in the pumpkin puree and continue cooking for 2-3 minutes. Add the chicken stock, bay leaf, spices, and maple syrup. Reduce the heat and simmer, covered, for 45 minutes. Pour the broth through a fine mesh strainer. In the same saucepan, heat the pumpkin broth to a simmer.
PREPARATION OF RISOTTO
Heat the olive oil over medium heat in a separate, 3-quart heavy
saucepan or skillet. Add the rice and diced pumpkin and stir until mixture is
coated with oil. Add the white wine and stir constantly until all the wine has
been absorbed by the rice. Start to
ladle 1/2 cup of hot pumpkin broth into the pan and stir until it is absorbed.
Continue with the rest of the broth, adding 1/2 cup at a time and letting each
addition be absorbed completely into the rice before adding more liquid. This usually takes about 30-45 minutes. Finish the risotto by stirring in the salt, pepper, and the Parmigiano.
Swirl in the clarified butter.
TO FINISH
Lightly fold in the diced cooked lobster meat into the
risotto. Remove from pan and place on a
serving platter. Garnish with lobster
bodies (optional). Drizzle with black truffle oil (also optional) and sprinkle
with chopped parsley. 
