Lobster Risotto

Name: Lobster Risotto
Yield: Serves 8–10
Ingredients: Salt and pepper; 2 cups Carnaroli or Arborio rice; 2 teaspoons chopped thyme; 3½ cups cooked lobster meat, roughly chopped (from 4 or 5 live lobsters); 3 tablespoons chopped parsley; 2 tablespoons finely cut chives; 6 cups warm Lobster Broth or chicken broth; 8 tablespoons (1 stick) butter; 2 garlic cloves, finely chopped; 2 large onions, finely diced; 1 bay leaf; ½ teaspoon saffron, crumbled; Spicy Lobster Mayonnaise; 1 teaspoon grated lemon zest; ¼ cup olive oil

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

It may seem counterintuitive, but risotto’s particular nature—it requires constant surveillance—makes it perfect for a big dinner.

Ingredients

2 large onions, finely diced
8 tablespoons (1 stick) butter

Dinner
Spring

Method

In a heavy-bottomed pot (enameled cast iron works well), sauté the onions in the butter, adding a little salt, until they are translucent, 5 minutes or so. Increase the heat and add the olive oil, rice, saffron, bay leaf, garlic, and a little more salt. Stir until the rice is sizzling and aromatic. Add 2 cups