Lobster Risotto

Chef Christina Wilson prepares the Hell’s Kitchen classic, Lobster Butternut Squash Risotto.

– 8oz Lobster Knuckle and Claw Meat
-2ea 4oz Lobster Tails, cut in half
-2cups Arborio Rice, cooked to package specifications
-1ea Shallot, small diced
-8oz Butternut Squash, small diced and blanched
-8oz Butternut Squash Puree
-4oz White Wine
-8oz Parmesan Cheese, grated
-16oz Chicken Stock, more if needed
-2oz Olive Oil
-4pieces Fried Sage (Garnish)

Additional Recipe(s) For Video Description Section:

-1ea Butternut Squash, cut in half, seeds removed
-¼# Butter, unsalted, room temp
-1C Heavy Cream, heated through
-½ C Whole Milk
-TT Salt

Place squash face down on sheet tray and roast at 350 degrees until fork tender. Remove from oven and scoop out flesh. Place squash in blender and add heavy cream and milk to loosen to desired consistency. Season to taste with salt. Reserve for risotto.

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Lobster Risotto