Saffron Risotto with Lobster

Special occasions call for special dishes, and this saffron risotto served with cooked lobster meat is one of those meals that you really must save for such occasions, as it's as fancy as can be.

Lobster isn't quite for all budgets or as easily available as other shellfish, but it surely is a delicacy to be throughly enjoyed. And same goes for saffron, a spice that is pretty pricey, but worth every single pence.

Now bring them together, and you get a delicious meal fit for a king. It's the kind of dish that I would serve at Christmas or on Valentine's Day if I was to choose a dish to impress.

I made risotto countless times, with Bacon Risotto, Butternut Squash Risotto, Mushroom Risotto and the Chicken and Pea Risotto being my go-to when I want a quick and easy dinner that I know the whole family will enjoy.

As with this saffron lobster risotto, the Scallop Mushroom Risotto is more of a special meal that I would cook when there is a big celebration. Or date night.

Ingredients used

• Arborio rice - it's the best rice to use when you make risotto, it has the perfect texture and you get a creamy risotto without a fail
• cooked lobster meat - I used a mixture of claw and tail meat
• onion - I used regular onion, but shallots are another option
• saffron - a pinch of saffron goes a long way, no need to use lots here
• butter - for frying the onion, I prefer it over oil as it adds more richness and depth
• salt and pepper - to taste
• chicken stock - if you have fish stock, even better, if not, the chicken stock is the next best thing
• parmesan cheese - you can't possibly make risotto without lots of parmesan, it just isn't right!

Easy swaps

If you enjoy the saffron risotto, but you prefer a different shellfish, you can can totally use shrimp/prawns, langoustines, scallops or queenies, or a mixture of frozen seafood like I used in my Mixed Seafood Paella.

Step-by-Step photos and instructions

• melt the butter in a large pan set over a medium heat
• add the peeled and chopped onion and fry it until golden
• in a ramekin, add the saffron and pour over a quater of a cup of warm water
• set it aside for 10 minutes

• add the rice and leave it to cook for one minute until it becomes translucent, stirring frequently
• add the stock one laddleful at a time, stiring well after every addition
• once the saffon has been soaked well, add it to the rice, mixing well to combine
• when the stock has been used up, add the chopped lobster meat and mix again
• season with salt and pepper and remove the pan from the heat
• garnish it with fresh parsley and serve it with plenty of parmesan

Expert tips

A creamy risotto cannot be achieved without frequent stirring and adding the stock bit by bit. Make sure you wait for the added stock to be fully absorbed before adding more.

Once the stock has been used up, I like to remove the pan from the heat, place a lid on it, and leave the rice to rest for 5 minutes. In this way, the rice is super creamy and indulgent.

Using ready-cooked meat is a quicker and possibly cheaper way of making this dish. But if you have a live lobster that you want to cook yourself, by all means, you can use that lobester meat for this saffron risotto.

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