Lobster Risotto with White Chocolate and Saffron
Author: Matthew Goods
Flavorful and fragrant, this seafood dish with a creamy, rich white chocolate and saffron sauce is the perfect Christmas dish to share.
Prep time:
Cook time:
Total time:
Yield: 4-6
Calories: 0
Fat: 0
Fat: 0
Ingredients
- 4 cups fish or lobster stock
- 4 whole saffron threads
- 1 tbsp olive oil
- 2 whole small shallots (finely sliced)
- 1½ cups arborio rice (rinsed)
- ¼ cup dry white wine
- ¼ cup good quality white chocolate (chopped)
- 1 pound cooked lobster meat
- ¼ cup 35% cream
- Salt and freshly ground black pepper (to season)
Method
- In a pot, heat the stock with the saffron, and set to one side.
- In a frying pan, in oil, sauté the shallots until translucent.
- Add the rice to the shallots, and toast until slightly golden.
- Deglaze with white wine.
- One ladle at a time, add the hot stock to the rice and continue stirring until the stock is absorbed into the rice. Then, continue adding the stock until most of it is used and the rice is al dente.
- Finally, to the al dente rice, add the white chocolate, stirring gently until melted.
- Add the lobster to the pan and cook until heated through.
- Stir in a splash of cream, and season to taste.
3/
5stars
Christmas Recipes
Lobster
Seafoods
Lobster Risotto, White Chocolate, Saffron Recipe
