Cook a comfort dish: Risotto with lobster
TODAY Food editor Phil Lempert ‘steals’ from a popular Boston eatery
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Recipes from TODAY |
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In this special weekly feature, TODAY Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
This week’s recipe was stolen from Stephanie Sokolove, owner of Stephanie’s on Newbury in Boston’s Back Bay — the heart of Boston’s upscale shopping district and on one of the city’s most historic streets. Stephanie’s is well known to locals and visitors who love the sophisticated, comfort-food-inspired dishes — upscale American cooking with Californian and Asian influences.
Sokolove has been known to refer to her food as “love food” instead of comfort food, and uses the idea of traditional comfort foods as an inspirational springboard to create her own inviting and relaxed yet chic style, with everything on the menu made from scratch and using only the best seasonal ingredients. According to Sokolove, “Sophisticated comfort food conjures up memories of childhood, family and home; it's old-fashioned American favorites with a twist.”
The restaurant features a sidewalk cafe, clublike bar, cozy fireplace, sky-lit dining area and a rotisserie: something for everyone!
About the chef: Identified early on as a culinary protégée, Stephanie Sokolove was trained by the world-renowned French chef, Madeleine Kamman. After completing her culinary education in 1980, Sokolove ran Sidell & Co., her own prosperous catering company, and was a successful executive chef and event planner for 14 years. 
In 1994, Sokolove followed her dream and founded Stephanie’s on Newbury. Although the café prospered, Sokolove realized there was an even greater opportunity at hand. To fully capitalize on the prime location and interior space, she converted the food shop and café into a full-service restaurant. In 1999, Stephanie’s on Newbury was further expanded to include a new bar and additional seating. In 2002, with business thriving, the restaurant underwent yet another major renovation. Stephanie’s took over the 1,200-square-foot corner space next door. A roaring fireplace, charming bar and lounge area were added, enhancing the restaurant's already warm and inviting, clubby interior.
Under Sokolove’s leadership, Stephanie’s on Newbury has become an institution in Boston and one of the city’s highest independently grossing eateries.
Stephanie's on Newbury risotto primavera with lobster is served at Stephanie's on Newbury for $29.95
Stephanie's on Newbury
190 Newbury Street
Boston, MA 02116
617.236.0990
www.stephaniesonnewbury.com
Serves 4
INGREDIENTS
Sauté half an onion in olive oil.
Add chicken broth, clam juice and white wine, bring to a boil.
Add lobsters, boil for 20 minutes. Remove lobsters and take meat out of the shell.
Allow stock to reduce for another 20 minutes. Keep stock hot on stove.
In another stock pot, add 3 tablespoons of oil and the onions.
Sauté briefly, then add risotto.
Start slowly adding liquid to risotto. You must let the risotto absorb liquid before adding more liquid. Cooking the risotto takes approximately 20-30 minutes.
Prepare the vegetables by roasting asparagus, boiling peas for one minute and sautéing mushrooms. Toss the vegetables with the risotto.
Add Parmesan cheese and arrange the lobster on top and serve.
MANAGE YOUR RECIPES
Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
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