Chanterelles & Lobster Risotto

Wednesday, September 12, 2012

Chanterelles & Lobster Risotto

Traveling so much these past few months has sort of turned into an amusing social study of myself and my fellow travelers. Nothing like getting stuck a airport to reflect, notice, smile or get a few eye rolls going. I have noticed that my patience has no limits going somewhere. As if I were not really in a rush to leave home and slowly making my way to my new destination. On the other hand, that same patience runs thin when I am getting home. I want to be home and I can't wait to be there. The time in between? The time I am working, shooting or teaching? I love it! I get fully immersed into it and don't see it go by.

I just got back from shooting a first set if pictures for Le Cordon Bleu's upcoming cookbook this past Sunday and I am writing this post from the airport. Yep, a short 48 hours home and I am heading to New Hampshire to teach a couple of workshops. After that, I will be heading to Birmingham with a first load of boxes to find a house (leads look good) , then it's back to shoot Le Cordon Bleu for another week. From there, I will fly directly back to Birmingham for my first day at Oxmoor House.

Chanterelles

I thrive on busy. I can even thrive on crazy. This is a bit insane. But, we are aware this is only temporary insanity and that a certain discomfort must take place. All these years of working toward a goal...not about to let a little crazy get in the way...! I smile thinking that one of the chefs at Le Cordon Bleu nicknamed me Le Courant D'Air....The Draft. Too bad it does not come with flying superpowers...

Lobster

I think the trick to it all, beside hard work, is also to be organized. Bill and I took a big calendar and started mapping routes, airplane rides, car rides, days in, days out, hangouts with friends, dinners, dates...everything went in. I started making a separate map. I know that when I get home, he is super happy to have me back in the kitchen humming and cooking something simple and comforting. Something that tells him that I know I am gone often lately and that I appreciate his mending the fort. So, while at airports or on airplanes, I map out meals. The ones I am going to leave for him for while I am gone, and the ones I will make the day I get home.

Arborio Rice

This risotto came out of a combined desire for the comfort of slow cooked rice and the need to use up the chanterelles I could not resist getting at the farmers market. The lobster? A couple of extra tails from a shoot which were the perfect little something to say you're special. It turned out to be the perfect way for us to reconnect in the midst of the hustle and bustle.

A comforting dish, a glass of wine and a good conversation. My idea of a lovely time.

Chanterelles & Lobster Risotto


Chanterelles and Lobster Risotto

Notes: I like to stop adding all the liquid before the end as I like my risotto on the drier side, meaning not as creamy as you would usually see it. I really like the firm bite that it provides by doing so while respecting the cooking method of traditional risotto. If you like it creamy smooth, add all the liquid, if not stop before adding the last cup or so of liquid.

Serves 4

Ingredients:
2 medium lobster tails
4 1/2 cups seafood stock
2 tablespoons butter
1/2 pound chanterelles, scrubbed clean and chopped
1 garlic clove, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
fresh chives

Directions:
Fill a large stockpot with water, add a good pinch of salt and bring to a boil. Add the lobster tails and boil for 8 to 10 minutes or until their flesh turns white. Remove from the water, drain and let cool for about 15 minutes. With kitchen sheers, cut the shells open lenghthwise and remove the flesh. Cut into 1/2 inch pieces.
In a medium saucepan, bring the seafood stock to a boil and keep to a low simmer.
In the meantime, heat the butter in a large skillet. Add the mushroom and cook until tender, about 5-8 minutes, add the garlic and cook another couple of minutes. Add the white wine and rice and cook until most of the liquid is absorbed. Add about 1/2 cup of stock and cook until the liquid is absorbed again. Keep adding the stock to the rice mixture, 1/2 cup at a time until the rice is cooked but still a little firm to the bite, about 20 minutes. I don't like mine gooey or too creamy so I stop a little before and keep it on the drier side.
Stir in the lobster tails and cook for just a minute. Serve into big bowls and garnish with fresh chopped chives.



33 comments:

Andre LeFort said...

The chanterelles and Lobster sound like a wonderful combination. I'm surprised to see the images of the risotto seem so dry, but your directions seem true to the style of proper risottos. Is the image just a little misleading to me? Was the risotto still very creamy?

Helene said...

Andre: please read the headnote to the recipe. Thank you!

Anele @ Success Along the Weigh said...

This looks heavenly!

Lori said...

This recipe sounds interesting and I look forward to trying it soon.

Dana said...

I also like my risotto to have a little bit of firmness to it. Until now, achieving this has been a little bit trial and error. Thanks for the tip!

Dannii @Hungry Healthy Happy said...

I have never made lobster before. It is definitely something I want to try to cook with.

Brianne said...

I so admire your positive outlook in the midst of all the changes that are happening in your life. And I love that you take the time to slow down and reconnect with a wonderful, home cooked meal. Cooking is so therapeutic in that way!

Frederike said...

This makes me very very hungry! Risotto is my ultimate comfort food, and I'm sure a bowl of this could make me happy one day (soon).

Averie @ Averie Cooks said...

This meal belongs in a 5 star restaurant! Helene, it's gorgeous! The tails, the chanterelles, the risotto, oh, wow. Beautiful!

And yes, airports are interesting places!

Katie @ Blonde Ambition said...

There's something about sharing a meal with wine and good conversation that can't be beat. I feel like it's something uniquely French -- us Americans always have the TV on, or other distractions. How nice to be able to spend meaningful time together despite a busy schedule :)

Rocky Mountain Woman said...

We have the exact same idea of what constitutes a good time!

xxoo,

RMW

Angela said...

Beautiful dish . I don't make risotto as often as I should . I don't like a super busy schedule as I need down time but sometimes I do like the adrenalin rush of going to new places.

Dena Testa Bray said...

This looks delicious. Am curious about the color of the lobster. Did you roast it?

Queen of Quinoa said...

My boyfriend would melt for this risotto. These are all of his favorite things combined into one dish. It looks delicious!!

Laura Kenny said...

This sounds so delicious!! Can't wait to try the recipe :-)

Andi of My Beautiful Adventures said...

I just want to jump right into that bowl of yuminess!

bakingbeardy said...

Good for you! I know when it's crazy, it's always helpful to make some meals to just heat up later! Adding lobster to risotto is a great idea...

icakepops said...

Your photographs alone make me want to create the dish. Love the one of the lobsters on The Village newspaper!

Donna Hann said...

My husband and I would vacation this time of year in Maine with his parents until their health made it unfeasible. The cooler nights remind me of those days and your risotto with lobster (and the yummy mushrooms) bring it a little closer to home as I am missing it so this month. Thanks for the memories.

Katie Rudolph said...

Today is my family's last day in Maine and I'm already dreaming of next year. I will look forward to making this wonderful dish! Thank you.

Helene said...

Dena Testa Bray: Please read the recipe. Thank you!

Riley said...

This looks so delicious, can't wait to try it!

ec said...

this looks delicious.

daniele,DaniCucina said...

wow!! i'm italian and i love this risotto!! chanterelles and Lobster seems to be a wonderful combination. ciao :-)

gutscheine zum ausdrucken said...

very good comment

Christy @ My Invisible Crown said...

I just registered for the Mixed Conf and wanted to stop by and say how oh so excited I am and read that you are moving to B'ham to work at Oxmoor House. Not sure if that's permanent but super cool. I'm a B'ham native. I'm also a new baby blogger and this is my first conference. Can't wait!

Chic & Gorgeous Treats said...

Stunning photos and you are truly an inspiration. I love risotto, but have not had one with lobster yet. Must try. This risotto is calling out to me, what a comfortable brunch for weekend. Can't wait to make it.. Cheers, Jo

Juls @ JulsKitchen said...

I just like the way you came with the idea of this risotto. I think the best recipes were born buy chance, concocting something special for your someone special.
Risotto is then one of my favourite dishes, the recipe I would make every time I need to relax and make some comforting food for me and my family.
Love the recipe!

Noemi said...

I love so much Le Cordon Bleu.
Your blog is very very cool! This blog are beautiful *.*
Compliments for your food stylig ! ;)
Bye,
See you soon!
Noemi
An italian food blogger

torebki damskie said...

I love this kind of mushrooms. Long preparing but great taste :)

Jenn G said...

Do you think I could do this with quinoa, I cannot eat rice.

Marlene Teixeira said...

What a lovely meal! That risotto is gorgeous!!! :)

http://from-pot-to-the-heart.blogspot.pt/

ali said...

This sounds heavenly! I'll definitely be making this during summer! Yum! Thank you for the amazing recipe and blog!

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