Anne Burrell's Lobster Risotto | Worst Cooks in America

Bring the flavors of the ocean to your dinner table with Anne's Lobster Risotto! 🦞 Don't miss new episodes of #WorstCooks​, Sundays at 9|8c and subscribe to #discoveryplus​ to stream the entire series and so much more: https://discoverypl.us/3lx5Qqg​ Get the recipe ▶ http://foodtv.com/2LZiBhW Subscribe to Food Network ▶ http://foodtv.com/YouTube Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lobster Risotto with Saffron, Cherry Tomatoes and Zucchini RECIPE COURTESY OF ANNE BURRELL Level: Intermediate Total: 1 hr 30 min Active: 1 hr 5 min Yield: 4 to 6 servings Ingredients Court-Bouillon: 1 lemon, halved 1 bulb garlic, halved crosswise 1 bunch fresh thyme 1/4 cup whole coriander seeds 3 bay leaves 2 tablespoons kosher salt 1 bottle white wine Two 2-pound lobsters Risotto: 2 quarts chicken stock 2 tablespoons extra-virgin olive oil Pinch saffron 1 yellow onion, diced Kosher salt Crushed red pepper flakes 2 cups carnaroli rice 2 cups white wine 2 beefsteak tomatoes, core and seeds removed, diced 1 large zucchini, core and seeds removed, diced 4 tablespoons cold unsalted butter 1/2 cup freshly grated parmesan cheese 1/2 cup parsley leaves, chopped Directions For the court-bouillon: Prepare a large pot of boiling water (about 8 quarts). To the water, add the lemon halves, garlic, thyme, coriander seeds, bay leaves, salt and wine. Bring the pot back to a boil, then add the lobster and cook until bright red, 10 minutes. Remove the lobster from the water and set aside to cool. When cool enough to handle, remove the tail, claw and knuckle meat and reserve the shells and bodies. Keep 2 pieces of claw meat whole and reserve. Slice 1 tail lengthwise into 4 pieces and reserve. Dice the remaining tail into large chunks along with the remaining claw meat and knuckle meat. Set aside. For the risotto: Warm the chicken stock in a saucepan over medium-low heat. Add the reserved lobster shells and bodies to the stock. Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, season with kosher salt and a pinch of crushed red pepper and saute until the onions are translucent, 5 minutes. Add the rice and stir to coat with the olive oil and onion. Toast the rice, stirring frequently, for 2 to 3 minutes. Add the wine, tomatoes and a pinch of salt and stir frequently until the liquid has completely absorbed. Begin to add the hot stock, two ladlefuls at a time. Stir frequently until the stock has absorbed into the rice. Add the saffron. Repeat adding the stock two more times until the rice is tender but still has some bite to it. There may be leftover stock. Add the zucchini, diced lobster meat, butter, parmesan cheese and parsley. Stir vigorously to combine. Season with kosher salt to taste. To plate, scoop generous portions of risotto into 4 bowls. Halve the reserved pieces of claw meat crosswise to make 4 pieces. Garnish each portion with a piece of lobster claw and tail. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #AnneBurrell #WorstCooksInAmerica #LobsterRisotto #FoodNetwork Anne Burrell's Lobster Risotto | Worst Cooks in America | Food Network https://www.youtube.com/watch?v=f1Da_2s4AUU&feature=youtu.be