Serves 4-6
RISOTTO, CORN, LOBSTER, RED PEPPER, ZUCCHINI

While I was on Nantucket I began to think about what other ingredients I could add to corn and lobster in order to make a chowder. Nantucket is fortunate to have two very good truck farms that provide islanders and food businesses with as much fresh produce as they need. There are especially tasty vegetables available throughout the summer and into the fall – when lobster is at its best. I chose zucchini and red pepper to add to my chowder – and then I decided that what I really wanted was a corn and lobster risotto.

2 tablespoons grape seed oil
1 cup medium chopped onion
2 cups canaroli rice
1/2 cup dry white wine
6 cups water
1 teaspoon kosher salt
1/2 freshly ground black pepper
6 tablespoons unsalted butter
1/4 cup grated Parmesan cheese
1 cup fresh corn kernels – about 1 ear
1 medium-size zucchini cut into 1/2- by 1/2-inch cubes
1 red bell pepper cut into 1/2- by 1/2 -inch pieces
1 pound lobster cut into 1/2- by 1/2-inch pieces
6 large basil leaves, thinly sliced

1. Add the grape seed oil and onions to a 3 quart sauce pan. Turn on heat to medium and sauté, stirring occasionally until the onion is translucent, about 3 – 4 minutes. It’s important that the onion doesn’t take on color.

2. Add the rice to the pan and stir into the onions. Let the rice “toast”, or dry out – you will see the kernels become opaque, 1 – 2 minutes. Agitate the pan to keep the rice from sticking to the bottom. Add the white wine and let it evaporate. Begin to add the water 2 cups at a time. Keep stirring in order to release the starch. Continue to agitate the pan from time to time. Add the next 2 cups of water when a wooden spoon dragged through the rice reveals a pathway. Add 1/2 teaspoon salt and 1/2 teaspoon pepper.

3. During the addition of the last 2 cups of rice add 3 tablespoons of butter, the Parmesan cheese, and begin to make the topping. Add 3 tablespoons butter, corn, zucchini, and red peppers to a medium skillet over high heat. When the butter begins to melt add the remaining salt and pepper. Lower the heat to medium-high and cook, stirring from time to time until the vegetables are tender, about 8 minutes. Add the lobster and cook for another minute. Turn off the heat and add the basil.

To serve add the risotto to a warm, shallow bowl. Place the topping in the center and let it sink into the rice. Alternately make individual plates for each person to be served.