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Creamy Saffron-Infused Italian Lobster Risotto

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A luxurious risotto made with Arborio rice, sweet lobster, and infused with saffron for a rich and creamy experience.

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. Heat the seafood stock gently in a saucepan, add saffron threads, and keep warm over low heat.
  2. Sauté onion and garlic in a large heavy-bottomed pan with butter and olive oil over medium heat until translucent.
  3. Toast the Arborio rice in the pan, stirring constantly for about 2 minutes.
  4. Add the white wine and cook, stirring, until it is almost completely absorbed.
  5. Incorporate the saffron-infused stock one ladle at a time, stirring frequently until the rice is al dente, about 18-20 minutes.
  6. Prepare the lobster by removing meat from shells, then chop into bite-sized pieces and fold into the risotto when nearly done.
  7. Stir in the heavy cream and grated Parmesan cheese, then season with salt and pepper.
  8. Rest for 1-2 minutes, garnish with parsley, and serve immediately.

Notes

For best results, use high-quality saffron and keep the broth warm. Enjoy fresh for the best taste.

Nutrition

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

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