A rich silky risotto dish filled with the flavors of a classic Lobster Thermidor perfect for a special date night in with your loved one.
Our tradition for Christmas Eve is to make Julia Child’s classic Lobster Thermidor, braised cucumbers and rice for dinner while we watch Love Actually. It’s a delicious way to celebrate the season.
Well, another favorite splurge dish of ours to make is risotto. It’s a comforting Italian food that is all in the method in which it is prepared. By slowly cooking the rice, gradually adding liquid in small amounts at a time while stirring gently, almost constantly, you release the starches of the rice over time creating a thick creamy sauce-like consistency to the rice.
So when we were thinking about what to make for Valentine’s Day date night in, we were waffling between getting a nice filet or some lobster and whipping up a risotto. Lobster actually ended up being a cheaper option. I know I’m shocked too! But it was on sale 2 tails for $9.99…so lobster risotto was decided. And with our love of Julia’s lobster thermidor, we thought hey why not make it into a risotto dish with similar flavors – stewed mushrooms, mustard cream sauce, parmesan cheese, brandy. That doesn’t sound too bad, amiright? The flavors pair naturally with risotto as traditional risotto is made my sauteing onion in butter or olive oil, then coating the rice in the fat and de-glazing with white wine. It is often finished with more butter or cheese, not too far fetched from the butter and cream laden recipes of French cooking found in Julia Child’s cookbook.
This risotto starts with browned butter and shallot, then has brandy added to de-glaze the pan. Stewed mushrooms and a mushroom mustard cream sauce folded in at the end topped with brandied lobster. So divine!
To get the full recipe, head on over to HudsonDaniel.com.