Lobster Risotto with Gran Canaria Cheese

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

This risotto is pure velvet, and lobster, that supreme ruler of seafood deserves velvet. Canaria cheese is a  sheep, goat and cow's milk cheese with a firm Parmesan-like texture, and develops a fruity, nutty flavor from curing in olive oil.

Ingredients

3 to 4 cups vegetable stock
1/4 cup French green beans
1 baby patty pan squash
2 oz. lobster meat, chunked
1 oz. chanterelle mushrooms
2 oz. butter, divided
2 tbsp. olive oil
1 cup Arborio rice
3 oz. whipped heavy cream
4 oz. Gran Canaria cheese, grated and divided
1/4 cup diced plum tomatoes

Steps

  1. Simmer vegetable stock uncovered for 10 min.
  2. Bring a large pot of water to a rolling boil. Add French green beans and patty pan squash; remove from heat. Let sit one min. Drain and immediately submerge in cold water. Drain again. When cool, chop vegetables into bite-size pieces.
  3. Sauté lobster and mushrooms in 2 tbsp. (1 oz.) butter until tender. Set aside.
  4. Heat olive oil in a heavy-bottomed saucepan over med. heat. Add rice and stir until each grain is evenly coated with oil. Add 1 cup vegetable stock and cook, stirring frequently, until stock is almost absorbed by rice. Repeat process three times with remaining stock. Toward the end of cooking process, mixture will become thick and creamy and require more frequent stirring to prevent sticking.
  5. Cook about 30 min., then taste a few grains. Rice should be tender but still have firmness in the center. If done, cover and remove from heat immediately. If not, continue cooking until rice has reached desired tenderness. 
  6. To finish, stir in beans, squash, lobster, mushrooms, remaining 2 tbsp. butter, whipped cream, 3 oz. grated Gran Canaria cheese, and salt and pepper to taste. 
  7. Garnish with diced plum tomatoes and additional grated cheese. Serve immediately.
Source: Courtesy of Wisconsin Milk Marketing Board

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources