Lobster Risotto for My Spoiled New Year's Baby

Hello reader(s)! Belated Happy New Year to you! Like many of you, I'm sure, I'm working on tapering down from a holiday season full of delicious but excessive dining and imbibing - and I promise I'll post something healthy very soon - but let's go back for a moment and relive the holiday season at my house. Let's do it in verse form, shall we? Humor me.

'Twas the holiday season
And from start to end
I found myself cooking
For family and friends.

It started with cookies
Of all types and styles,
Then we hosted with stew
(Bourginon a la Child).

On Christmas Eve we fed many,
A buffet of crab, shrimp and lamb,
All the while smiling,
Cocktail in hand.

And on Christmas morning,
Oh, did we eat!
Smoked salmon & eggs,
Homemade sticky buns - sweet!

Then we had more guests,
My father's whole clan,
For more crab dip, shrimp cocktail
And a spiral cut ham.

And you'd think we'd be finished,
The New Year impending,
But I thought "Just one more dish!
Something worth remembering!"

So we invited some guests
Lit a fire to set the mood.
Then I made a quick list
And ran off to Whole Foods.

There, I purchased some rice,
Caviar and some lobster.
Once home, I commenced
Risotto fit for a mobster.

But our guests were sick or busy,
So it was just me & the hubby.
We put the kids to bed
And opened some bubbly.

Soon, dinner was ready,
Delicious, fragrant risotto.
Topped with more lobster meat
And salty sturgeon roe.

I presented it fireside
And thought "wow, this is nice"
Just as my husband said
"Meh. It's just rice."

Just rice?!! I'm incredulous!
It's perfection! Just right!
But he just shrugged his shoulders
And took his next bite.

The nerve, I thought!
He might as well have said Ick!
Can't he be complimentary
Instead of being a dick?

Now it should be said -
I knew before our aisle march -
That there is a disparity
In our respective love of starch.

Still, I was bummed.
I had thought it a treat.
And he did eat it up
But I still felt defeat.

He apolozied profusely;
He hadn't meant to be rude.
The flavor is amazing,
But it's not his favorite food.

In the end, I forgave him;
He'd not meant to offend.
It seems I've spoiled my baby
Through great food with no end.

The wind gone from my sails,
I suddenly felt tired.
And instead of ringing in the new year,
We fell asleep by the fire.

It's clear to me now -
As I guess it always was -
That when we feed people
We really serve part of us.

So diners, keep in mind,
Cooking comes from the soul!
Please consider your chef's efforts
As you gaze into your bowl.

And as for my husband?

He's a really good guy,

And the upside, of course,

Is he'll usually give me his fries.

Happy 2011! Make some lobster risotto, even if it's just for you! But find somebody to help you eat it...those resolutions won't keep themselves!

Lobster Risotto with Champagne, Tarragon & Caviar
Ingredients:
3 T. good olive oil
2 large-ish shallots, diced
1 small (or 1/2 medium) yellow onion, diced
2 cups Arborio rice
1/2 c. champagne (or prosecco or, in a pinch, good, dry white wine)
10 cups fish fumet (concentrated fish stock), seafood stock or lobster stock
About 12 - 16 oz. lobster meat (I bought four 3-4 oz. tails)
2 T. fresh chopped tarragon
1 T. fresh chopped chives
1/2 c. freshly grated parmigiano reggiano(or more), plus extra for garnishing
salt & pepper
about 2 T. Butter (optional)
about 2 T. caviar for garnish (optional)

* In my opinion, buying larger lobster tails doesn't pay. They tend to be more expensive and the meat ends up tougher because it is steamed in its shell - which takes longer for larger lobsters - and then essentially cooked again when added to the risotto. If you are making your own stock and therefore need whole lobsters, that's a good reason to go with bigger crustaceans. I was lucky enough to find fresh Fumet at Whole Foods, but I suspect it was there specially for the holiday.

Instructions:

Over a pot of seasoned water, steam the lobster tails until just cooked (4 to 5 minute for smaller tails). Remove from steamer and allow to cool before removing meat from shells. Set aside.

In a large skillet or stockpot, heat olive oil over medium high heat. Add shallot and onions and saute until translucent, stirring continuously, about 3 minutes. Add rice and saute until rice is coated with remaining oil and onions are incorporated, about a minute or two. Add champagne and stir continuously until moisture is absorbed. Begin adding stock or fumet, about 1 cup at a time, stirring constantly and waiting until liquid is almost entirely absorbed before adding the next cup. You will continue this process for about the next 30 minutes until the rice achieves the correct consistency (moist but not runny; dense but not gluey, al dente). Remove from heat.

Roughly chop about 1/2 to 2/3 of the lobster meat, reserving the remaining 1/2 to 1/3 in tact to slice and serve atop the roisotto. Stir the chopped meat into the risotto. Then, stir in the parmigiano, tarragon & chives. If adding butter (I really never do), fold it quickly in at this point.

Plate servings of risotto in bowls. Garnish with additional cheese, sliced lobster meat and a dollop of caviar. This recipe makes 8 side dish portions or 4 generous main course servings. Enjoy it. If the people you serve it to don't enjoy it, kick them out of your home and eat their risotto for dessert. Never let the bastards get you down!

NOTE: Please, please, if you have leftover risotto ~ refrigerate it overnight. Form into 1 1/2" balls, roll in panko and fry in 1/2" of olive oil until it is golden brown. Enjoy these - arancini - as the wonderful treat that they are! I think they're supposed to be good luck or something. Of course, here at my house, I say good luck finding any leftovers.

Happy New Year, My Wakeful Toddler, and Orange Vanilla Panna Cotta

Happy New Year everyone! I had every intention of writing and posting this item Saturday during my son Simon's nap. Yesterday morning he woke up crying -- bad sign. By 11 a.m., he was rolling around on the living room floor rubbing his eyes and screeching. I took him upstairs for his nap, which I hoped would be a long slumber. He was out in minutes. I showered and organized the kitchen and living room, and then sat down to write. It was 11:52, and I heard a soft moan coming from Simon's room. I prayed that he might find his way back to sleep. I always hope that will happen and it never does.

Since Simon was born he's struggled with sleep. He's a year and half now, and he's pretty much mastered falling asleep on his own, but staying asleep, well, that's a different story. My husband and I are always amazed by how loudly he cries when he's tired. He screams at the very top of his lungs. At Thanksgiving, when we were visiting my husband's family in Los Angeles, he cried so hard the first night that he lost his voice. I'm sure when we eventually expand our family our next child will be good sleeper and be very quiet. That's how it works, right? (I don't actually want anyone out there to answer this question, so please keep your thoughts to yourself, thank you very much)

Now, back to the point of the post. I made Orange Vanilla Panna Cotta for dessert on New Year's Eve. I had made an Asian-themed dinner, and I thought this made for a refreshing, cool ending. I adapted this from another cookbook Morgan (my sister-in-law) gave me last year, "The Splendid Table's How to Eat Supper." It reminds me of a creamsicle, but better because you eat it with a spoon. The texture is similar to soft serve ice-cream. It's dreamy.

Orange Vanilla Panna Cotta

2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy cream
1/2 cup sugar
1 1/2 teaspoons vanilla
zest of 1 orange
1 cup sour cream

Mix gelatin and water, and set set aside. On medium-high heat combine cream, sugar and vanilla in a saucepan. Bring to a near boil, and then remove from heat and add gelatin mixture. Let cool for a few minutes. In a large bowl combine sour cream with zest, and then gently pour cream mixture over top. Mix until smooth.

Pour 1/2 cup to 3/4 cup portions into ramekins or small bowls. Juice glasses or small mugs can work too. You will serve this in whatever you use. This panna cotta is super soft, and I wouldn't try to plate it. I think they would just turn into a puddle, not pretty and hard to eat.