In The Kitchen With… Chef John Hatem

This recipe is a favorite and a very popular dish here at The Ritz Cafe.

Lobster & Asparagus Risotto

Ingredients:
1 Cup Aborio Rice
3 Cups Lobster Stock
1/2 Cup White Wine
6 Medium Asparagus
2 Tbs Minced Shallots
1 Sprig Fresh Thyme Leaves (Stems Removed)
2 Tbs Cream
3 Tbs Unsalted Butter
1/4 Cup Parmesan Cheese (Freshly Grated)
5 Oz. Cooked Lobster Meat (One Whole Lobster)
1 Oz. High Quality Brandy
Salt and Pepper To Taste

Method:
Heat stock in medium saucepan. Melt butter in large saucepan. When butter foams, add shallots. Saute until soft. Remove pan from stove and add brandy, returning to flame to flambe. Add rice and stir until coated with butter. Add wine and cook over medium heat. Continue cooking and stirring rice until all stock has been absorbed, one ladle at a time. Add lobster and asparagus. Cook until rice is done. About 16-18. Rice should be tender, but firm to the bite. Stir in parmesan cheese, thyme, salt and pepper and cream. Serve immediately. Serve in a warm dish. Makes 2 servings.

The Ritz Cafe, 42 Woodbine Ave., Northport, 631-754-6348, www.ritzcafenorthport.com