Saffron Risotto / Green Peas / Sun-dried Tomatoes / Lobster Recipe
Indulge in creamy saffron risotto topped with tender green peas, flavorful sun-dried tomatoes, and succulent lobster for a luxurious dining experience.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth and add the saffron threads. Keep warm on low heat.
- 2
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add the shallots and garlic, and sauté until translucent, about 3-4 minutes.
- 3
Toast the Rice
Add the Arborio rice to the skillet and toast for about 2 minutes, stirring frequently until the rice is lightly golden.
- 4
Deglaze with Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 5
Add Broth Gradually
Begin adding the warm saffron-infused broth one ladle at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 6
Incorporate Vegetables and Lobster
When the rice is nearly done, stir in the green peas, sun-dried tomatoes, and lobster meat. Cook for an additional 2-3 minutes until heated through.
- 7
Finish the Risotto
Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
- 8
Serve
Plate the risotto and garnish with chopped parsley before serving.
