Summer Corn Risotto with Roasted Kale, Tomato and LOBSTER

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While summertime doesn’t always scream a slow cooked risotto, adding fresh corn, seasonal tomatoes and lobster can surely call attention. I found this unique mix on the Half Baked Harvest blog and immediately made a grocery list. Sweet corn is camouflaged into cheesy risotto while a roasted kale and tomatoes give a sweet and salty, crunchy an soft flavor and texture. It’s a dream even without the lobster and brown butter.

My friend Debbie just returned from Florida lobster catching and I’m confident she will be the first to use this recipe. You can easily replace the lobster with a less expensive seared scallop or shrimp. But I suggest a splurge.

Summer Corn Risotto with Roasted Kale, Tomato and LOBSTER, from Half Baked Harvest

  • 1 bunch kale, torn
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes
  • 8 tablespoons butter
  • 2 cloves garlic, minced or grated
  • 3 cups fresh yellow corn (about 3-4 ears)
  • 1 1/2 cups arborio rice or long grain rice
  • 1/2 cup dry white wine
  • 5 cups low-sodium chicken broth, warmed
  • 1/4 cup parmesan cheese, grated
  • 2 tablespoons fresh parsley + basil, chopped
  • salt and pepper, to taste
  • pinch of crushed red pepper flakes
  • 8 ounces fontina cheese, cubed
  • 4 lobster tails

Preheat oven to 350 degrees. In a large bowl, add kale, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for about 2 minutes. Spread onto a large baking sheet. Add the tomatoes to the baking sheet and toss with a little olive oil, salt + pepper. Bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside.

Meanwhile, in a large, heavy skillet, melt the butter over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove from the heat and pour half of the butter into a small bowl and reserve for serving. Return the pan with the remaining butter to medium-high heat. Add the garlic and the corn and cook, stirring frequently, until lightly browned, about 12 minutes. Add the rice and stir until the grains are thoroughly coated with butter, 1 to 2 minutes. Pour in the wine and continue stirring until most of the wine has evaporated.

Add 1 cup of the chicken broth to the rice and cook over medium heat, stirring constantly, until the broth has been absorbed. Continue adding broth, 1 cup at a time, stirring the risotto until the broth is absorbed before adding more. You will know the risotto is done when the rice is just tender and the sauce is creamy, it should take around 25 minutes.

While the risotto is cooking, bring a large pot of salted water to a boil. Lay the lobster tails flat on a cutting board with the shell side facing upward. Using a very sharp, large knife, cut the tail in half lengthwise and slice all the way through the shell. Once boiling, add the lobster tails and boil until the tails are bright red, about 5-8 minutes. Drain and then use your hands to break the shell away from the meat.

When the risotto is ready, stir in the parmesan, parsley, basil and the fontina cheese in. Season with salt, pepper and crushed red pepper flakes.

Divide the risotto among bowls. Top with kale, tomatoes, and lobster. Drizzle the reserved brown butter over the lobster tails.

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