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Creamy Saffron-Infused Italian Lobster Risotto

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4.9 from 125 reviews

Indulge in a comforting bowl of creamy lobster risotto infused with saffron, a dish that combines luxury with comfort.

Ingredients

Scale
  • 2 whole lobster tails
  • 1 liter seafood stock
  • 1 pinch saffron threads
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 300 grams Arborio rice
  • 100 milliliters dry white wine
  • 50 grams grated Parmesan cheese
  • 50 milliliters heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Warm the seafood stock in a saucepan, adding the saffron threads. Keep it warm over low heat.
  2. Sauté the butter with olive oil in a large heavy-bottomed pan. Add the onion and garlic, sautéing until translucent.
  3. Toast the Arborio rice in the pan for about 2 minutes.
  4. Deglaze with dry white wine, stirring until the liquid is mostly absorbed.
  5. Add the saffron-infused stock one ladle at a time, stirring frequently until absorbed for about 18–20 minutes.
  6. Prepare the lobster meat by removing it from the shells and chopping it into bite-sized pieces.
  7. Incorporate the lobster meat into the risotto when nearly done.
  8. Stir in heavy cream and grated Parmesan cheese, seasoning with salt and pepper.
  9. Rest the risotto for 1–2 minutes before serving.
  10. Garnish with parsley before serving.

Notes

For best flavor, use high-quality seafood stock. Can substitute chicken stock if necessary.

Nutrition

Find it online: https://pennykitchenz.com/creamy-saffron-infused-lobster-risotto-2/

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