GalTime is very fortunate to have XO Café share one of their summer recipes with us. You can cook at home for your family and friends, impressing them with a new dish, or head downtown to experience a culinary delight where XO Café offers a delicious summer menu, bursting with fresh, local flavors from Executive Chef Simon Keating. Rhode Island's best season is not over yet, so make your plans now to relax and enjoy all that it has to offer, from a Summer Salad of Schartner Farm strawberries to pan roasted, locally caught Striped Sea Bass with summer vegetables, lemongrass nage and tempura Beach Blonde oyster, and so much more! For more information or to make a reservation, please call 401-273- 9090 or visit their website.
MAINE LOBSTER RISOTTO WITH AVOCADO ICE CREAM
Simon Keating, Executive Chef
Serves 4
Avocado Ice Cream
3 ripe avocados
½ cup white wine
10 tbs. sugar (about 2/3 cup)
¼ cup plus 3 tbs. water
Juice of 1 ½ lemons
¼ cup plus 3 tbs. milk
In a pan, add wine, water and sugar. Heat slowly over medium-low heat until sugar dissolves. Let cool.
Peel avocados and remove pits. Place in a food processor with remaining ingredients and sugar/wine/water mixture and blend until smooth. Transfer to ice cream machine and follow operator instructions.
Lobster Risotto
8oz cooked and chopped Maine lobster
1/2 cup white wine
1 Tbsp diced shallots
2 cups Arborio rice
1 quart chicken or vegetable stock
1/2 cup heavy cream
2 Tbsp extra virgin olive oil
2 Tbsp grated parmesan cheese
1 Tbsp chopped parsley
Salt and pepper to taste
In a heavy-bottomed, medium sized pot over medium high heat, add olive oil and sauté shallots for 2-3 minutes, not letting them brown.
Add rice and stir until grains are covered in oil. Add white wine. Let the wine reduce until it’s nearly gone, stirring frequently. Add the stock, one ladle-full at a time, and repeat the process. With the last ladle of stock add heavy cream, parmesan, lobster meat, and parmesan. Reduce heat to low and cook for an additional 3-4 minutes until the risotto is rich and creamy and the rice still has a slight al dente bit to it. Add salt and pepper to taste and transfer to serving bowls. Top with a scoop of ice cream.
