Can I sub chicken stock for heavy cream in this?

15 years ago

Not all of it of course, but I only have 1 qt of cream at home and I have lots of rich chicken stock in the freezer. Do you think flavor wise chicken stock would work? I could also sub water, additional wine, or ???? Oh, and the lobsters are still very much alive. I opted for 2 - 2.5 pounders rather than the single large one.

Alexa

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Lobster Risotto

4 servings.

Ingredients

Â1 (3 to 5-pound) live lobster

Â1 white onion, chopped fine, plus 1 white onion, finely chopped

Â7 garlic cloves, minced

ÂOlive oil, for sauteing

Â3 cups white wine

Â2 quarts heavy whipping cream

Â2 cups arborio rice

Â2 tablespoons salt

Â1 tablespoon pepper

ÂChopped parsley leaves, for garnish

Directions

Cut lobster by piercing the middle of the skull and continue to cut through to the tail. Clean the inside thoroughly.

Saute 1 of the onions and the garlic together in olive oil for 2 to 3 minutes.

Add the lobster halves and cook 2 to 3 minutes or until the lobster turns a light red color. Remove the lobster. Pull the meat out of the shell, roughly chop and place in the refrigerator. Return the shells to the pan. At this time, deglaze the pan with 2 1/2 cups of the white wine. Add the cream and let cook uncovered until the cream reduces to 3 cups and turns a light red/orange color, about 1 hour 30 minutes. Remove the shells.

Saute the remaining onion in a saucepan in olive oil for 3 minutes, or until transparent. Add the arborio rice and stir for 1 minute. Deglaze with the remaining 1/2 cup white wine and cook until wine is almost completely absorbed.

Pour in enough water to just cover the rice. Cook until al dente, about 15 minutes. Add the rice to the lobster sauce and cook down for 15 minutes, or until the rice is creamy and tender. Season with salt and pepper.

To serve, spoon desired amount of risotto and place the lobster on top. Garnish with parsley.

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Comments (15)

lindac
15 years ago
I'd sub milk for i qt of the cream....sounds beyond rich!!
wizardnm
15 years ago
It sounds incredible, please report back.

Take a picture!!!!!
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Maybe needed a bit more salt? & did you use salted or unsalted butter? Or did you mean bland as in not tangy enough? Here's the recipe I use - I don't use the oven, though, just flip the breads on the griddle (cast iron skillet) until they're puffed and browned, then stack on a plate and brush the tops with melted butter as I stack them. I use salted butter for everything. Yoghurt Naan Ingredients: Servings: 10 4 cups flour 1 teaspoon baking powder 1 teaspoon salt 2 cups plain yogurt - I use whole milk yoghurt Directions: Prep Time: 40 mins Total Time: 40 mins 1. Mix together flour, baking powder and salt. 2. Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary. 3. Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic. 4. Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer. 5. Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs. 6. Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish. 7. Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea. 8. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick. 9. Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long). 10. It will puff up in places or all over, and there will be some blackish-brown spots on the bottom. 11 . Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top. 12. Remove naan from the oven and brush it lightly with melted butter if you like. 13. Continue this way with all the dough, stacking the breads into a napkin-lined basket. 14. Serve the breads hot, fresh from the oven, or let them cool and wrap them up. 15. To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.
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Teresa_MN
15 years ago
Whatever you decide I would sub something in for part of the 2 quarts of heavy cream. The recipe sounds like a diet for a heart attack. Are you sure it was 2 quarts and not 2 cups?
caliloo
Original Author
15 years ago
Well - the stock is AMAZING! I went ahead and did a combination of water and wine. And yes, Teresa, I am capable of copying and pasting a recipe, please feel free to review the original and you will see that 2 qts is indeed what is called for.

Alexa

Here is a link that might be useful: Lobster Risotto
Teresa_MN
15 years ago
Alexa - I wasn't accusing you of typing the wrong thing. But sometimes things you "cut and paste" have been typed in wrong.

That is why I posed a question. No accusations here. You asked a question and I gave my thoughts. Enjoy your dinner!

Teresa
lindac
15 years ago
It's just a reduced cream and wine sauce with lobster that you put over arborio rice that has been cooked in water.
I find that not unusual at all...
It would be very strange with just 2 cups...nor enough of anything to put around all that lobster and rice.
I am sure the recipe is correct even if extreeeemly rich.
Linda C
Teresa_MN
15 years ago
lindac wrote - it's just a reduced cream and wine sauce.

Two quarts of heavy cream is 384 grams of fat. And the fat does not go away when it is reduced.

Alexa was right in seeking out another way to make this recipe healthier for her family.
lakeguy35
15 years ago
I'm guessing Alexa would have used all cream if she had it. : ) I know I would have. Reminds of Ina's gorgonzola sauce for a beef loin. Quart of cream reduced with the blue added at the end.

Guessing I'm late for dinner....YUM!!

David
caliloo
Original Author
15 years ago
David LOL! You Betcha! But I will admit it gave me pause. If I was going to use it today I would have had to make another trip to the store to buy more and I just wasn't going to do that on a Saturday.

Anyway it was delish and the photo is on the current WFD thread.

Thanks for all the comments!

Alexa
BeverlyAL
15 years ago
I don't know if this would work at all, but today I saw a chef on TV use some cream, chicken stock, wine and sub yogurt for part of the cream. I may try that in the future. Lately I tried subbing some Non-Dairy Creamer for part of the cream in some soup. Didn't taste nearly the same as cream.
lindac
15 years ago
I don't think yogurt will reduce like the heavy cream will.
She's not eating all 384 grams of fat...only 1/4 that :-P
BeverlyAL
15 years ago
Linda, I'm sure it wouldn't reduce the same, just wondering how it would work.
newyears1985_gmail_com
15 years ago
Use the heavy cream. SATURATED FAT DOES NOT CAUSE HEART DISEASE! ENOUGH WITH THIS OUTDATED NOTION!

The carbohydrates are what cause all the modern-day diseases. Please stop telling people to limit their saturated fat in order to be "healthy" when saturated fat is what MAKES people healthy! If everyone drank lots of heavy cream a day while limiting carbs, we'd all be healthier.
sushipup1
15 years ago
Whoa, Joe, dredging up a very old thread? Seems that you have some sort of agenda!
laceyvail 6A, WV
15 years ago
Thank you Joe for your comment. I've believed this for some time (lots of evidence, but it hasn't filtered down yet) but have refrained from mentioning it since the notion is so ingrained. Back in the early 1900s when people ate lots and lots of full fat dairy, heart attacks were very rare. Yes, it's carbs, processed foods high in trans fats and lacking fiber to balance sugars, and even sugar substitutes that still get the metabolic systems going crazy.

Can I sub chicken stock for heavy cream in this?

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Can I sub chicken stock for heavy cream in this?

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