Chef Christina Wilson prepares the Hell’s Kitchen classic, Lobster Butternut Squash Risotto.
Ingredients:
- 8oz Lobster Knuckle and Claw Meat
-2ea 4oz Lobster Tails, cut in half
-2cups Arborio Rice, cooked to package specifications
-1ea Shallot, small diced
-8oz Butternut Squash, small diced and blanched
-8oz Butternut Squash Puree
-4oz White Wine
-8oz Parmesan Cheese, grated
-16oz Chicken Stock, more if needed
-2oz Olive Oil
-4pieces Fried Sage (Garnish)
Additional Recipe(s) For Video Description Section:
BUTTERNUT SQUASH PUREE
-1ea Butternut Squash, cut in half, seeds removed
-¼# Butter, unsalted, room temp
-1C Heavy Cream, heated through
-½ C Whole Milk
-TT Salt
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