Lobster saffron risotto

Prep time 10 mins
Cooking Time 45 mins
Serves 6
Portrait photo of chef Charlotte Langley with folded arms

Recipe By

Chef Charlotte Langley

  • 1 1/4 lbs cooked MSC certified lobster meat (approx.100 g / 4 oz per person)
  • 4 cups fish stock
  • 1 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 1 ½ cups Arborio rice
  • ½ cup Nobilo Sauvignon Blanc
  • 6 strands of saffron
  • ¼ cup of tomato paste
  • Kosher salt and freshly cracked pepper to taste
  • Freshly grated Parmesan cheese to taste
  1. In a saucepan bring the fish stock to a simmer. Let it reduce by about ½ cup then keep warm over low heat.
  2. In a small bowl soak the saffron in the white wine for at least 10 minutes.
  3. In a large deep pan over medium heat, melt the oil and 1 tbsp. of the butter until the butter foams. Add the onion, and cook until tender, about 5 minutes. Add the rice and stir until well coated with the onions and fat. Cook until the rice starts to look translucent and begins to pop, about 5 minutes. Add the wine and simmer, stirring constantly until completely evaporated. Swirl in the tomato paste.
  4. Add 1 cup of the warm fish stock, stirring until almost completely soaked into the rice. Continue the process one cup of stock at a time until the rice is just barely tender. Stir in the remaining butter.
  5. Fold in the cooked lobster and cover to heat through, 5 to 7 minutes.
  6. Adjust the seasoning with salt and pepper and add Parmesan to taste.
  7. Serve and garnish with a sprinkle of freshly grated Parmesan.

Ingredients

Method

  • 1 1/4 lbs cooked MSC certified lobster meat (approx.100 g / 4 oz per person)
  • 4 cups fish stock
  • 1 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 1 ½ cups Arborio rice
  • ½ cup Nobilo Sauvignon Blanc
  • 6 strands of saffron
  • ¼ cup of tomato paste
  • Kosher salt and freshly cracked pepper to taste
  • Freshly grated Parmesan cheese to taste
  1. In a saucepan bring the fish stock to a simmer. Let it reduce by about ½ cup then keep warm over low heat.
  2. In a small bowl soak the saffron in the white wine for at least 10 minutes.
  3. In a large deep pan over medium heat, melt the oil and 1 tbsp. of the butter until the butter foams. Add the onion, and cook until tender, about 5 minutes. Add the rice and stir until well coated with the onions and fat. Cook until the rice starts to look translucent and begins to pop, about 5 minutes. Add the wine and simmer, stirring constantly until completely evaporated. Swirl in the tomato paste.
  4. Add 1 cup of the warm fish stock, stirring until almost completely soaked into the rice. Continue the process one cup of stock at a time until the rice is just barely tender. Stir in the remaining butter.
  5. Fold in the cooked lobster and cover to heat through, 5 to 7 minutes.
  6. Adjust the seasoning with salt and pepper and add Parmesan to taste.
  7. Serve and garnish with a sprinkle of freshly grated Parmesan.
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