The Atlanta Journal-Constitution
Davio’s Lobster Risotto follows all the basic rules, boasts rich flavors
Phipps Plaza, 3500 Peachtree Road NE, Atlanta 404-844-4810, http://davios. com/atl
I had a wonderful meal at Davio’s a while ago. The risotto was so good. I had an Italian neighbor who I thought made delicious risotto but this was wonderful. Can you get them to share their recipe? I would be so grateful. — JoAnne Pritchett, Peachtree City
Matthew Rosekrans, executive chef of Davio’s Atlanta, shared the recipe for the restaurant’s lobster risotto. It follows all the rules of the “risotto method” — starting with sauteing aromatic onion in butter, then adding Arborio rice and a little wine and finally adding small amounts of hot stock into the rice a lit‑ tle at a time allowing the liquid to be absorbed and giving the risotto its rich, creamy texture. Serve it as described in the rec‑ ipe, or add asparagus tips and slivers of green onions as shown in our photo.
Part of this risotto’s rich flavor
In a medium saucepan, bring the stock to a simmer. Keep warm.
In a large saucepan, heat 1 1/2 tablespoons butter over medium heat. Cook the onion until translucent then add the Arborio and stir with a wooden spoon. Add the white wine and continue to cook and stir until all the wine is absorbed. Add one cup of the stock and cook and stir until stock comes from the lobster stock. If you’re cooking your own lob‑ ster, use the shells to make lob‑ ster stock. Otherwise, you’ll find cans of lobster or seafood broth or jars of lobster soup base at some grocery stores. has been absorbed. Add another cup of stock and continue process until all stock is used. This may take about 20 minutes. When there is just a little broth left, add Parmigiano-Reggiano and
Bill Demmond of Inland Sea‑ food, supplier of seafood to many Atlanta restaurants, says a 1 1/4 to 1 1/2‑pound lobster should yield 5 or 6 ounces of meat. Restau‑ rant clients are able to reserve cooked, shelled lobster. The rest remaining 1 1/2 tablespoons butter and stir until creamy. Add the lobster and serve. Serves: 4
434 calories (percent of calories from fat, 39), 16 grams protein, 43 grams of us will have to cook our own. carbohydrates, 1 gram fiber, 16 grams fat (10 grams saturated), 90 milligrams cholesterol, 520 milligrams sodium.
To cook lobster:
In a stock pot, bring water, onions, salt, celery, lemons, garlic and pepper to a boil. When mixture is boiling, add lobsters. Cook lobster 12 minutes. The rule of thumb is eight minutes per pound of whole lobster. When done, move lobster to an ice bath. When lobster is cool, use the back of a chef’s knife to crack the claws and remove the meat. Split the tail and remove the meat, slicing it into medallions. Reserve the lobster for the risotto.