Saffron Risotto with Lobster

No ratings yet

Saffron Risotto with Lobster and served with a good helping of parmesan, a fantastic dinner recipe for special occasions. Golden and creamy risotto with an exotic touch coming from the saffron, and delicious cooked lobster, this is a restaurant-style meal made at home with little prep and zero fuss.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 838kcal

Author: Daniela Apostol

Ingredients

1 cup Arborio rice (200 g)
1 cup cooked lobster meat ( from the claws and tail) ( 160 g, 7 oz)
1 onion
2 tablespoon butter ( 30 g)
½ teaspoon saffron threads
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups chicken stock (broth, 1 L)
¼ cup grated parmesan (25 g)
1 tablespoon fresh parsley ( to garnish)

Instructions

In a large pan set over a medium heat, melt the butter, add the peeled and chopped onion, and fry it until golden.
Add the saffron threads to a ramekin, pour over it a quarter of a cup of warm water, and leave it aside for 10 minutes for the saffron to soak.
Add the rice to the onion and stir well, leaving it to cook for 1 minute until translucent.
Pour a laddleful of stock at a time, stiring well after each addition and allow the stock to be fully absorbed before adding more.
Add the saffron water, and stir again.
Once all the liquid has been used up, season the risotto with salt and pepper, add the cooked lobster meat, and remove the pan from the heat.
Place a lid on the pan and set it aside for 5 minutes for the rice to become even creamier.
Garnish with fresh parsley and serve with plenty of parmesan.

Video

Notes

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.

Nutrition