Creamy Lobster Risotto

Steps

1. 1For the Risotto
2. 2Heat stock
3. 3Place large saucepan on stovetop over high heat. Add 5 cups chicken stock or lobster stock and bring to rolling boil.
4. 4Simmer stock
5. 5Once stock boils, immediately reduce heat to low. Keep stock warm over low heat throughout entire cooking process.
6. 6Steep saffron
7. 7Transfer 1 ladle (approximately ½ to ¾ cup) chicken stock to small bowl. Add 1 pinch saffron threads to reserved stock and set aside.
8. 8Melt butter
9. 9Place second large saucepan on stovetop over high heat. Add 4 tablespoons softened butter and melt completely, tilting and swirling pan to distribute.
10. 10Cook onion
11. 11Once butter melts and foams, add 1 cup finely chopped white onion and stir to incorporate. Sauté 2 minutes, stirring frequently.
12. 12Cook garlic
13. 13When onions soften and turn translucent, add 2 cloves finely chopped garlic and stir to incorporate. Continue sautéing until onions and garlic soften, approximately 1 minute. Do not brown.
14. 14Toast rice
15. 15Add 1 ½ cups dry risotto rice (unrinsed) to saucepan with onions and garlic. Cook 2 to 3 minutes, stirring constantly, until rice appears golden and translucent around edges.
16. 16Add wine
17. 17Pour in ½ cup dry white wine and stir to incorporate, scraping up any bits stuck to bottom of saucepan.
18. 18Simmer
19. 19Reduce heat to low and simmer until liquid is mostly reduced and almost completely absorbed.
20. 20Add stock
21. 21Add 1 ladle warm stock, entire bowl of saffron-infused stock, 1 teaspoon salt, and freshly cracked black pepper to taste to rice mixture. Stir gently until liquid is fully absorbed.
22. 22Cook risotto
23. 23Continue adding warm stock in small increments (about ½ cup at a time), stirring after each addition until rice completely absorbs liquid before adding more. Stir constantly until all stock is added and fully absorbed. Process takes 20 to 25 minutes.
24. 24Risotto should be golden and creamy, with tender rice that has slight bite in center.
25. 25For the Lobster Tails
26. 26Melt butter and wine
27. 27While risotto cooks (around 15-minute mark), add 2 tablespoons white wine and 4 tablespoons unsalted butter to small saucepan over low heat.
28. 28Poach lobster
29. 29Once butter melts, add 2 lobster tails (shells removed) and cook over low heat 2 to 3 minutes.
30. 30Flip lobster and cook additional 2 to 3 minutes, until lobster tails are bright white and firm.
31. 31Chop lobster
32. 32Remove lobster from butter and chop into large bite-sized pieces. Return to butter off heat until ready to use.
33. 33Finish and Serve
34. 34Add butter and cheese
35. 35Remove risotto from heat. Add remaining 1 tablespoon softened butter and ⅔ cup freshly grated parmesan cheese (at room temperature). Stir gently until butter melts completely and cheese is fully incorporated.
36. 36Test seasoning
37. 37Taste and adjust seasoning with additional salt and pepper as needed.
38. 38Add lobster
39. 39Gently fold in chopped butter-poached lobster.
40. 40Serve with parmesan
41. 41Divide risotto evenly between serving plates or shallow bowls. Top with remaining ⅓ cup freshly grated parmesan cheese and serve immediately.