Awhile ago I was contacted by Challenge Dairy and was asked to create an Entrée for their holiday recipe showdown. To help me get inspired to create my entrée they sent me a complimentary care package which included:
– OXO Whisk – It’s polished stainless steel wires & narrow shape are perfect for whisking in a small bowl, & the teardrop shaped handle fits perfectly into the palm of your hand (this is an AWESOME whisk!)
– OXO POP Container – This handy little container keeps your spices fresh by creating an airtight seal with just one touch.
– An Assortment of global flavors from Spice Islands
– Challenge Dairy Butter
So now all that was left to do was to think of something to create! What to do? LOL. Well for my entrée I was thinking I’d like to create something luxurious. What’s more luxurious than Lobster? tee hee. I of course had to do something Italian. But the spices I was sent aren’t usually used in Italian dishes so this was going to have to be a fusion dish of sorts.
I came up with a spicy lobster Risotto. Risotto all’Aragosta. Pronounced Ree-so-to all Ar-a-go-sta & if I say so myself quite dee-lish. I think I’m going to make this again for our New Years Eve dinner. It’s sexy, it’s luxurious & perfect for a special occasion! The sauce is stunning! It’s a blanket of creamy goodness for the risotto. The Challenge Dairy butter really does make a difference in this recipe. It’s a whole nother butter world. Don’t believe me, try it for yourself ; )
You can control the level of spiciness you like by increasing or decreasing the amount of Chipotle. So go ahead & get crazy!
What you’ll need:
2 large Lobster Tails – chopped into chunks
2 cups of Arborio Rice
2 shallots – Minced
4 cloves of Garlic – Minced
Extra Virgin Olive Oil
1-2 large containers of Stock/Broth
1/2 stick of Challenge Dairy Butter
1/2 cup of Heavy Whipping Cream
1/2 tbsp Spice Islands Chipotle
1 tbsp Spice Islands Paprika
What to do:
Into a large sauce pan add approx 1/4 cup of Extra Virgin Olive Oil & heat over medium heat. When oil is hot, add in half of the shallots and cook until translucent. Add in 1/2 of the Garlic and stir well. Add in your Arborio rice and stir until every grain is coated well with the oil. When rice has just begun to turn a nice golden color, reduce heat to low & add in a cup of stock & the Spice Islands Paprika. Stir well. Season with salt. Continue to add in a cup of stock at a time when liquid levels are low. Stirring constantly with a wooden spoon. The Risotto will take approx 30 minutes to cook. Check for seasoning at end of cooking time & season again if necessary.
**When there is about 10 minutes remaining on the risotto, it is time to create the sauce. While you are cooking the sauce, remember to be attentive to the Risotto!**
Into a saute pan add a few turns of olive oil and the Challenge Dairy Butter & heat over medium heat. When melted & hot add remaining shallots & saute until translucent. Add in the remainder of garlic and stir. Add the Spice Islands Chipotle & whisk together with your OXO Whisk. When well combined add in your Lobster Chunks and allow to cook for a few minutes. When lobster is cooked through, add in your heavy whipping cream. Whisk together.
Plate the Risotto and pour the Lobster sauce on top! Serve immediately.
but WAIT, don’t go just yet…
because I love you so, I’d thought I’d share that Challenge Dairy is running a sweepstakes for a chance to win a Taste of the West during a 7 day/6 night trip for 4 people to the incredible Mountain Sky Guest Ranch in Montana’s Paradise Valley, just North of Yellowstone National Park. Airfare, Food, accommodations & certain activities are all included in this $17,000 LUXURY GETAWAY!
They’re also giving away a great kitchen package from OXO & Spice Islands worth $850 to one lucky first place winner!
Did that get your attention? I thought so! Simply go to Challenge Dairy for full details & of course to enter. Sweepstakes ends 12/31/09 SO HURRY!