i need help with this 3-course meal i'm planning...?

Question

i have decided on lobster bisque for the appetizer and tiramisu for the desert.. but i need help thinking of an entree that would go with those two choices..
preferably something that goes with risotto.. saffron or beet risotto.....

Answer 1

Originally I would have said fish, but you're have a fairly heavy first course and side dish planned and fish might not hold up to them. Since the flavours in your bisque and risotto with probably be more complex, I would probably go with a garlic-rosemary-roasted chicken and spring peas if you can find them, or some nice steamed asparagus.

The chicken is simple, rinse and dry 3-4 pound bird with paper towels, rub it down with butter or olive oil and put 4 to 5 sprigs of fresh rosemary and whole unpeeled cloves of garlic inside. (Go ahead and use a whole head of garlic, you can squeeze the roasted sweet garlic out of the peel onto the asparagus.) If you have the extra time, brining the chicken first in a bowl with enough water to cover it plus 1/3 cup kosher salt and 3 tablespoons of sugar will give an excellent result. Leave it in the brine for 2-4 hours in the refigerator.

Roast it in a preheated oven for 1 1/4 to 1 and a half hours on 350, basting occasionally.

Answer 2

make the risotto your entree. add a protein (diced chicken, sausage, or beans) and some colorful veggies (red onion, yellow/red/orange bell peppers) and some Parmesan or Romano cheese to the risotto.

or, lobster bisque & tiramisu are rather rich, so go with a lighter alternative for the entree course, like a steak salad or fish fillet and steamed vegetables.

Answer 3

A really easy risotto dish that can also be an entree is portobello mushroom risotto--do your risotto like normal, only instead of water, use beef broth, and add slices of portobello mushroom to it.

Answer 4

If you can get really fresh fish, that would be a good combination. For salmon, just do it on the grill with a little butter and lemon. For flounder, dip in milk then in breadcrumbs, and fry. Serve immediately after frying.
Do NOT use either if they have ever been frozen!

Answer 5

shrimp cerole garlic bread