Description
Few dishes evoke indulgence like lobster risotto. Creamy, saffron-infused rice paired with tender lobster meat and Parmesan cheese makes this recipe perfect for special occasions or treating yourself to something extraordinary.
Ingredients
- 1 pound cooked lobster meat (thawed if frozen)
- 2 (8-ounce) bottles clam juice
- 5 cups water
- 1 large shallot (finely chopped, about 1/3 cup)
- 1 small bunch fresh chives (1/4 cup finely chopped)
- 1 ounce Parmesan cheese (grated, about 1/2 cup)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (divided)
- 1 1/2 cups Carnaroli, Arborio, or Vialone Nano rice
- 1/2 teaspoon kosher salt (plus more as needed)
- 1/4 teaspoon black pepper (plus more as needed)
- 1/4 teaspoon saffron threads
- 1/2 cup dry white wine
- Zest and juice of 1/2 small lemon
Instructions
- Prep Ingredients
- If frozen, thaw lobster meat in the refrigerator.
- Chop shallot and chives; grate Parmesan cheese.
- Cut lobster meat into bite-sized pieces.
- Warm Broth
- Combine clam juice and water in a saucepan; bring to a simmer and reduce to low heat.
- Sauté Aromatics
- Heat olive oil and 1 tablespoon butter in a large sauté pan over medium heat.
- Add shallot; cook until softened (1-2 minutes).
- Toast Rice
- Stir in rice, salt, pepper, and saffron.
- Cook until rice edges are translucent, about 2 minutes.
- Deglaze with Wine
- Add wine; stir until absorbed.
- Cook Risotto
- Add warm broth one ladle at a time, stirring frequently.
- Allow each addition to absorb before adding more.
- Start tasting the rice after 15 minutes for doneness.
- Finish Dish
- When rice is al dente and creamy, remove from heat.
- Stir in lemon zest, juice, lobster meat, Parmesan, chives, and remaining butter.
- Serve
- Plate immediately; garnish with additional chives.
Notes
- Use high-starch rice for creaminess.
- Keep broth warm to ensure even cooking.
- Avoid overcooking the rice; aim for al dente texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove-top
- Cuisine: Italian