Risotto Chronicles Pt#3: Curry Risotto
Recipe Here:
LAKSA BROTH:
Dried Chilli
Spice Blend (lemongrass, turmeric, galangal, red onions)
Shrimp Paste (belacan)
Coconut Milk
Curry Leaves
Fish Sauce
Chicken Stock
Water
1) Wash chillies, then cut it into 1 inch slices for blending. Blanch them in water until soft then blend until smooth.
2) Cut all the spice blend ingredients into small pieces. Blend them as well, separate from the chillies.
3) In pot, fry chillies, spice blend and shrimp paste in oil until fragrant. Add curry leaves
4) At the same time, warm half a pot of chicken stock. Add spices into pot and simmer for 20 minutes.
5) After 20 minutes, add coconut milk and simmer until colour is nice and orange. Season and taste with salt/fish sauce.
Risotto:
Laksa Broth
Diced Onion
Diced Paneer Cheese
Arborio Rice
Mustard Seed
Main Spices: Red Chilli Powder AND Curry Powder
Canned Diced Tomato/Tomato Puree
Oil
Curry Leaves
Butter
Coconut Milk
Chickpeas
Optional: Shrimp, tandoori spice, sliced garlic
1) Prep Shrimp first (optional): In oil, fry sliced garlic until slightly golden, then add shrimp and main spices. Take out of pan.
2) Warm your chickpeas by putting them in the same pan, also adding the spice mix (and tandoori spice if you have it)
3) In the risotto pan, toast mustard seeds, then curry leaves and onions in oil. Add spice mix.
4) Toast rice, mix thoroughly with ingredients.
5) Add first round of stock and keep stirring until evaporated. Keep repeating this process, as well as putting coconut milk, butter and diced paneer cheese in between (amount to your preference)
6) Once rice is almost cooked, add chickpeas in, as well as one final touch of butter and paneer.
7) Serve warm with shrimps. Done!
Lobster Risotto Recipe
Sauté 1 chopped shallot and 2 cloves of chopped garlic in a wok with oil until fragrant. Add 2 canned tomatoes and some juice and stir well. Add enough prawn stock to fill up the wok. Add a dash of white wine.
Poach your lobsters with shell on for exactly 2 minutes inside the stock. We using small lobsters, but for larger ones you may need 4 or 5 minutes more. Remove and shock in ice water. Twist and turn to pull of the head after they have cooled down. Use a scissors to cut the middle of the shell body to pull away the shell at the sides. Then carefully pull out the tail meat.
Return the heads back to the stock and simmer for 30 minutes to make the lobster stock. After which, strain the broth.
Take 2 ladles of the lobster stock to make the lobster butter by adding it into a saucepan and let it reduce at low heat for 10 minutes. Add a few cubes slowly at a time of half a cake of butter and whisk until you get a lobster butter liquid. Add a handful of chives.
Poach the lobster tails in the butter liquid for 3 to 4 minutes, then remove and set aside. Be sure not to use too high heat as the butter will split.
Toast risotto grains with a thick slice of butter in a pan until the butter foams. Add a dash of wine and let it sizzle for a minute.
Then add 3 ladles of lobster stock. As the grains cook, keep stirring with a wooden or plastic spoon or spatula to agitate the grains continuously.
As the liquid evaporates into the risotto rice, add another ladle and repeat this process for about 15 to 20 minutes. As the rice cooks, it will puff up.
Once the grains are almost cooked and al dente, turn off the heat, add a generous amount of cold butter, a handful of chives, two handfuls of Parmesan grated cheese, and black pepper. Taste the broth and season with salt again if it’s not savory enough. Give one final toss to emulsify the cheese and butter into the risotto.
To plate, simply spoon the risotto into a food ring on a flats plate. Shake the plate to spread out the risotto and remove the ring. Add the lobster tail on top and finish with a spoon of fresh ikura.
And it’s done, an elegant plate of delicious Lobster Risotto which will cost a bomb outside.
Music track “Chocolate Caviar” from Sirloin Wine album, composed and performed by Ian Low.
Download the album from iTunes at Sirloin Wine by Ian Low
Lobster Cave Seafood Risotto Recipe
Delicious Seafood Risotto with Calamari, Spanner Crab, Western Australian Prawn.
You can try this recipe for your self book now at
Making Perfect Risotto As a Beginner (2 Ways)
Don't be shy. Risotto is in fact one of the simplest dishes on the planet. Just give it some good old fashioned TLC, some very basic ingredients and you'll have one of the most amazing homemade risotto in front of you. That and you can stuff it with cheese and deep fry it afterwards if that wasn't enough already.
Recipe:
Induction Cooktop:
Silicone Baking Mat:
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Great Lobster Recipes | MasterChef Canada | MasterChef World
In this mystery box challenge, the home cooks had 45 minutes to make a dish featuring Lobster. There are many ideas from a Lobster Roll or a Lobster Risotto to a Butter-Poached Lobster with Mango Slaw, it looks like everyone enjoyed this brief, even the judges!
Contains Content from MasterChef Canada Season 01 Episode 11. Subscribe:
Welcome to MasterChef World! This channel highlights the best moments from the world's favourite cooking television show.
Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs!
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Small Bites: Lobster Risotto Recipe
Warm stock, plenty of herbs key to making perfect risotto
By Gail Ciampa Journal Food Editor
Chef Ben Lloyd, owner of The Salted Slate on Providence's East Side, offers advice on making the rice dish.
The secrets of making risotto at home are to use a warm stock, and fresh herbs, fresh herbs and fresh herbs to finish the dish.
That's the advice of chef Ben Lloyd, owner of The Salted Slate, 186 Wayland Ave., in Wayland Square on Providence's East Side.
He said the warm stock helps cook the rice grains evenly. Otherwise the outside of the rice breaks down and the inside can remain hard, he said.
Lloyd did the latest cooking demonstration for Small Bites, a video project collaboration of The Journal and the Providence Warwick Convention & Visitors Bureau. We shoot the videos at Hope & Main, the food business incubator in Warren.
Lloyd wanted to share his secrets for cooking Lobster Risotto with Wild Mushrooms for the holiday season. He said it would make a lovely New Year's Eve dish.
To make it easier, he suggested making the rice ahead of time, up to a week.
You take it to al dente, he said. Then cool it by laying it out on a sheet pan first and then refrigerate.
It will take away some of the active time when you have company because You are literally attached to the pot for the entire cook time, which will be about 12 minutes.
To make it ahead, follow directions for making the risotto but stop short of adding the Parmesan and stick of butter.
When you resume the preparation, start with one cup stock but be prepared to add up to 3 cups to make it creamy.
Watch the video at providencejournal.com/food
Lobster Risotto with Wild Mushrooms
3 tablespoons butter, divided use
2 shallots, finely minced
2 cups arborio or carnaroli rice
6½ cups lobster stock, heated, divided use
¼ cup Parmesan Reggiano, finely grated
8 tablespoons unsalted butter
1 tablespoon kosher salt
¼ pound Chanterelle mushrooms
1 chick or cull lobster, chopped
2 ounces dry sherry
1 tablespoon fresh minced chives
1 tablespoon fresh tarragon, chopped
To make the risotto: Heat a large pot over medium high heat and add 2 tablespoons butter and shallots. Sweat the shallots for 1 minute then add rice and toss for 30 seconds to coat.
Add warmed lobster stock in 2 cup increments. Bring to a light boil and reduce the heat so that the risotto is always at a light boil. Good risotto requires constant stirring for about 12 minutes.
As your rice absorbs the stock, add enough stock just cover the rice. After you’ve finished adding 6 cups of stock, add Parmesan, butter and salt.
Stir until all the butter and cheese are incorporated. Remove from the heat when the rice reaches a loose porridge consistency.
For the lobster and mushroom preparation: Melt 1 tablespoon butter over medium heat and add mushrooms. Saute to cook and add the chopped lobster meat. Season with salt and pepper to taste, and deglaze with the sherry. Add a tablespoon of lobster stock, the minced chives and tarragon.
Serve the risotto immediately and top with the lobster meat and mushrooms.
Drizzle a small amount of the lobster warming liquid, maybe a tablespoon or two, over the risotto. It will just make it glossy.
Prep time is 30 minutes; active cooking time is 15 minutes
Makes 6 servings