Risotto with Lobster, Chicken or Shrimp
This recipe is from an IC Safe Cookbook!
2 cups arborio rice
5 cups chicken stock
1/2 cup onion, chopped (if can tolerate)
5 tbsp butter
2 tbsp vegetable oil
pinch of salt
1/4 cup green onion or chives, minced
1 cup sliced lobster or chicken (cooked) or whole cleaned medium shrimp (raw)
1 pinch chopped parsley
In a large saucepan, bring the chicken stock to a very slow, steady simmer. In another large saucepan, place three tbsp of the butter, vegetable oil and chopped onion and cook over medium heat until onion becomes translucent. Add the rice, stirring until all the grains are coated. Add 1/2 cup of the simmering stock and cook, stirring constantly until all of the liquid is absorbed. Be sure to stir the bottom of the pan frequently to clean off any rice mixture that may stick. Add another 1/2 cup of the broth and continue stirring, as above , until all liquid is absorbed. Continue adding stock, 1/2 cup at a time, until all is incorporated. Simmer over low heat for ten minutes, stirring constantly.
Add the meat of your choice and stir well until cooked thoroughly. Just before serving, add the remaining 2 tbsp of butter and stir thoroughly.