Romantic Recipe: Champagne and Lobster Risotto

By WEEK Creative Services

February 7, 2011 Updated Feb 7, 2011 at 1:11 PM CDT

Whether you're wanting to dine out or stay in for Valentine's Day this year, Biaggi's can help! Chef Troy Tomlinson joins Mark and Gretchen at the Good Company Kitchen to share a recipe if you're wanting to stay in but still in enjoy some Biaggi's flavor!

Biaggi’s Champagne & Lobster Risotto

Blanched Risotto: Can be prepared up to 12 hours in advance.
2 Tbl. olive oil
6 Tbl. diced onion
2 C Arborio rice (risotto)
½ C champagne
4 C chicken or vegetable broth, hot
Salt & Pepper to taste

Heat olive oil in large pot on high heat. Add the onions and stir for 2-3 minutes until tender, but not brown. Add the rice and stir for 3-5 minutes until the rice is hot to the touch. Add the champagne, stir and let reduce for approximately 2 minutes until the liquid is 90% gone. Add the broth and lower the heat to medium-high. Continue stirring and cook until the liquid has reduced almost entirely. Remove from heat; if preparing in advance, allow the risotto to cool for 5 minutes before storing in refrigerator.

5 C blanched risotto
3 C chicken or vegetable broth
12 oz. lobster meat
1 C asparagus, chopped
3 Tbl butter
½ C Parmesan cheese
¼ C minced red pepper
12 slices of crispy pancetta or bacon
Salt & Pepper to taste

Place blanched risotto and broth in large sauté pan over medium-high heat. Stir occasionally, as the liquid begins to reduce add lobster and asparagus. Once all of the liquid has reduced, remove the pan from heat and add butter and Parmesan cheese while consistently stirring. Consistency should be creamy. Taste for seasoning and add salt and pepper to taste. Pour into individual serving bowls or one large platter and garnish with red pepper and crispy pancetta. Serve immediately.


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