Spicy Lobster & Kimchi Korean Risotto
with Asian Greens & Shiitake Mushrooms
Cooking time
25 minutes
Servings
2/4
Calories
610 /serving
When a sultry Italian dish travels to Korea, cue up the fireworks. Pungent gochujang and kimchi are tempered with sweet honey, swirled into lusciously buttered arborio rice. There’s even more butteriness in bites of lobster meat, balanced with nibbly shiitake and Asian greens.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 90g Shiitake mushrooms
- 2 Scallions
- 225g Asian greens (yu choy or gai lan)
- 160g Arborio rice
- 7g Honey
- 30ml Vegetable demi-glace
- 15g Gochujang
- 66g Organic kimchi
Contains: Lobster • Milk • Soy • Wheat
You will need:
Medium pot
Salt & pepper (S&P)
2 or 4 tbsp Butter
Oil
Total Fat
15 g
Saturated Fat
8 g
Sodium
930 mg
Total Carb
85 g
Sugars
9 g
Protein
36 g
Fibre
9 g
Preparation
Start the risotto
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Roughly chop the kimchi.
- Remove the stems from the mushrooms; thinly slice.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the white bottoms of the scallions, mushrooms, ½ the kimchi and S&P.
- Sauté, 2 to 3 min., until fragrant.
- Add the rice and sauté, 1 to 2 min., until translucent.
Continue the risotto
- To the pot, add the gochujang (add ½ for medium spicy), demi-glace, honey, 3 cups water (5 ½ cups for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 15 min., until most of the liquid has been absorbed and the rice is partially cooked.
Mise en place
- Meanwhile, remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces.
Finish the risotto
- To the pot, add the lobster, yu choy, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 3 to 5 min., until the lobster is warm, the yu choy is cooked through and the rice is al dente.
- Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the risotto between your bowls.
- Garnish with the green tops of the scallions and the remaining kimchi. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
