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Pinchy – a story of two meals – Part 2

October 31, 2010

In the time that’s elapsed between my Pinchy Part 1 blog post and now, I’ve realised the irony of calling a rock lobster, Pinchy….

Anyway, after enjoying his delicious innards – I saved Pinchy’s shell to make lobster stock… and therefore LOBSTER RISOTTO!

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Risotto Pinchy

I just boiled the broken up pieces of shell in some salted water to begin with.

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In retrospect I think I should have added some vegies to the stock. I remembered a bit too late and managed to add in some carrots (that’s all we had in the fridge!). In the end, I added a cup of boxed chicken stock to the mix too because there wasn’t quite enough liquid for my recipe.

I’ve never made risotto before (I’m a cooking newbie!) – so I just followed the instructions on the back of the arborio rice packet.

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Sautéing the onions

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Putting them aside

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Toasting the rice

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Adding the white wine (yum!), and then the stock, a cup at a time

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Rice getting all plump!

At this point I was getting a little worried – as it was past the 20mins cooking time written on the packet, and the rice was still hard on the inside, and not creamy on the outside. And so I did a bad thing and added an extra cup of water. I did a quick google – and apparently I’m meant to massage the rice with your spoon to release the starches! As soon as I did this, it started to get creamy almost immediately! Thanks to the extra water and extended cooking time, it ended up being a bit softer than al dente though – whoops. Still tasted good though.

It definitely had a nice lobster-y flavour – but I have to admit anything with white wine and butter has got to taste pretty good already. I just added some chopped parsley to stir through, and some shaved grana padano on top! (as a side note: the tv show Cheese Slices has given me such an appreciation for Parmesan cheese now!)

Thank you Pinchy – you were delicious!

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