*  Exported from  MasterCook  *
 
                           Curry Lobster Risotto
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
    2      Pounds        Lobster Cooked, Deboned
    1 1/2  Teaspoons     Peanut Oil
    4      Small         Shallots -- diced
    2      Medium        Spanish Onions -- diced
      1/2                Carrot -- diced fine
    1                    Celery Stalk -- diced fine
    1      Teaspoon      Fresh Ginger Root -- diced fine
    2                    Garlic Cloves -- minced
    2      Teaspoons     Curry Powder -- West Indian
    1      Cup           Arborio Rice, Italian Style
    3                    Roma Tomatoes -- peel/seeded
    8      Cups          Chicken Or Lobster Stock
      1/2  Tablespoon    Chopped Coriander
    1      Tablespoon    Thai Basil, Or Regular
    2      Tablespoons   Parmesan Cheese
    1 1/2  Tablespoons   Unsalted Butter
      1/2  Cup           Papaya -- cubed
      1/2  Cup           Mango -- cubed
      1/2                Banana -- sliced
                         Salt, to taste
 
 
   CHEF DU JOUR SHOW #DJ9172 AIR DATES:  1/25/96, 1/28/96
 CURRY LOBSTER RISOTTO  YIELD: 4 SERVINGS
 
     Heat peanut oil and saute shallots, onions, carrot,
 celery, ginger,garlic, curry powder and rice until
 vegetables are soft.  Add tomatoes and half of the stock.
 Bring to a boil.  Lower heat to a simmer, uncovered,
 stirring occasionally.  Reduce until stock is almost gone.
 Add remaining stock and repeat process until rice is al
 dente and stock has evaporated.  Add remaining ingredients.
  Mix well over high heat.  Season with salt, to taste, and
 add the lobster meat. Stir and serve immediately.
 
 
 
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