30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Great-Uncle Edgar's Lobster And Saffron Risotto
Great-Uncle Edgar's Lobster And Saffron Risotto
Great-Uncle Edgar's Lobster And Saffron Risotto
⏱1h
👥4
🔥650 cal
Medium
🍽️Holiday
A comforting and flavorful risotto featuring lobster and the delicate aroma of saffron. This version uses readily available ingredients and straightforward techniques, perfect for a weeknight meal.
A comforting and flavorful risotto featuring lobster and the delicate aroma of saffron. This version uses readily available ingredients and straightforward techniques, perfect for a weeknight meal.
Heat Olive Oil in a large, heavy-bottomed pot over medium heat. Add Yellow Onion and cook until softened, about 5 minutes.
Add Arborio Rice and toast for 2-3 minutes, stirring constantly, until the edges become translucent.
Pour in Dry White Wine and cook, stirring, until absorbed.
Add a ladleful of heated Chicken Broth to the rice, stirring constantly until absorbed. Continue adding broth, one ladleful at a time, stirring continuously, until the rice is creamy and al dente (about 20-25 minutes).
While the risotto is cooking, bloom Saffron Threads in 2 tablespoons of hot Chicken Broth for 5 minutes.
Stir in the bloomed Saffron Threads and Lobster Meat during the last 5 minutes of cooking.
Remove from heat and stir in Parmesan Cheese and Butter. Season with Salt and Black Pepper to taste.
Serve immediately.
Ingredients
4
1 tbsp15 mLOlive Oil
11 mediumYellow Onion-finely chopped
1 1/2 cups360 mLArborio Rice
1/2 cup120 mLDry White Wine
6 cups1.4 LChicken Broth-heated
1/4 tsp1.25 mLSaffron Threads
1/2 cup120 gParmesan Cheese-grated
2 tbsp30 mLButter
1 lb450 gLobster Meat-cooked and chopped
SaltTo taste
Black PepperTo taste
Equipment
Large heavy-bottomed pot
Ladle
Measuring cups and spoons
Instructions
Heat Olive Oil in a large, heavy-bottomed pot over medium heat. Add Yellow Onion and cook until softened, about 5 minutes.
Add Arborio Rice and toast for 2-3 minutes, stirring constantly, until the edges become translucent.
Pour in Dry White Wine and cook, stirring, until absorbed.
Add a ladleful of heated Chicken Broth to the rice, stirring constantly until absorbed. Continue adding broth, one ladleful at a time, stirring continuously, until the rice is creamy and al dente (about 20-25 minutes).
While the risotto is cooking, bloom Saffron Threads in 2 tablespoons of hot Chicken Broth for 5 minutes.
Stir in the bloomed Saffron Threads and Lobster Meat during the last 5 minutes of cooking.
Remove from heat and stir in Parmesan Cheese and Butter. Season with Salt and Black Pepper to taste.
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