Maine Lobster Risotto Recipe
Make Maine Lobster Risotto Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Instructions
- 1
Saffron infusion and stock warm-up
In a small cup, steep saffron threads in 1/4 cup hot lobster stock to bloom. In a saucepan, warm the lobster stock over low heat and keep at a gentle simmer; reserve the saffron-infused stock for later use.
- 2
Sauté aromatics
In a large, heavy-bottomed skillet, heat 1 tablespoon olive oil with 2 tablespoons unsalted butter over medium heat. Add the diced onion and minced garlic; cook until translucent and fragrant, about 4-5 minutes.
- 3
Toast the rice
Add Arborio rice to the pan and stir for 2 minutes until the edges look translucent and the rice begins to toast.
- 4
Deglaze with wine
Pour in 1/2 cup dry white wine and simmer, stirring, until the wine is almost completely absorbed.
- 5
Start adding stock
Begin adding warm lobster stock in 1 cup increments, stirring constantly. Allow each addition to be absorbed before adding the next, until the rice is creamy and just shy of al dente. Total stock used should be about 4 cups.
- 6
Incorporate saffron and continue cooking
Continue adding the saffron-infused stock in small additions while stirring, until the rice is creamier and tender, about 18-22 minutes total from when you started adding stock. Keep the heat at a gentle simmer.
- 7
Finish with lobster and cheese
Fold in the chopped Maine lobster meat and grated Parmesan. Stir until the lobster is warmed through and the cheese is melted. Season with salt and pepper to taste.
- 8
