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 little at a time allowing the liquid to be absorbed and giving the risotto its rich, creamy texture. Serve it as described in the recipe, or add asparagus tips and slivers of green onions as shown in our photo.
Part of this risotto’s rich flavor comes from the lobster stock. If you’re cooking your own lobster, use the shells to make lobster stock. Otherwise, you’ll find cans of lobster or seafood broth or jars of lobster soup base at some grocery stores.
Bill Demmond of Inland Seafood, 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. Restaurant clients are able to reserve cooked, shelled lobster. The rest of us will have to cook our own.
Davio’s Lobster Risotto
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