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 15m
👥4
🔥700 cal
Medium
🍽️Holiday
A more nuanced version of the classic risotto, featuring a homemade seafood stock and a touch of lemon zest for brightness. This version builds on the original with a few key improvements.
A more nuanced version of the classic risotto, featuring a homemade seafood stock and a touch of lemon zest for brightness. This version builds on the original with a few key improvements.
Heat Olive Oil in a large, heavy-bottomed pot over medium heat. Add Shallot 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 Vermouth and cook, stirring, until absorbed.
Add a ladleful of heated Seafood Stock to the rice, stirring constantly until absorbed. Continue adding stock, 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 Seafood Stock for 5 minutes.
Stir in the bloomed Saffron Threads, Lobster Meat, and Lemon Zest during the last 5 minutes of cooking.
Remove from heat and vigorously stir in cold Butter and Parmigiano-Reggiano Cheese until emulsified. Season with Salt and White Pepper to taste.
Serve immediately.
Ingredients
4
2 tbsp30 mLOlive Oil
11 mediumShallot-finely chopped
1 1/2 cups360 mLArborio Rice
1/2 cup120 mLDry Vermouth
6 cups1.4 LSeafood Stock-heated
1/2 tsp2.5 mLSaffron Threads
3/4 cup180 gParmigiano-Reggiano Cheese-grated
3 tbsp45 mLButter-cold, cubed
1 lb450 gLobster Meat-cooked and chopped
1 tbsp15 mLLemon Zest
SaltTo taste
White PepperTo taste
Equipment
Large heavy-bottomed pot
Ladle
Zester
Measuring cups and spoons
Instructions
Heat Olive Oil in a large, heavy-bottomed pot over medium heat. Add Shallot 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 Vermouth and cook, stirring, until absorbed.
Add a ladleful of heated Seafood Stock to the rice, stirring constantly until absorbed. Continue adding stock, 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 Seafood Stock for 5 minutes.
Stir in the bloomed Saffron Threads, Lobster Meat, and Lemon Zest during the last 5 minutes of cooking.
Remove from heat and vigorously stir in cold Butter and Parmigiano-Reggiano Cheese until emulsified. Season with Salt and White Pepper to taste.
Comments