A rich and delicious recipe for creamy Lobster Risotto inspired by Gordon Ramsay
This lobster risotto tastes decadent and utterly delicious - an irresistible combination of creamy Arborio rice and fresh seafood.
What makes this dish extra special is the fact that the rice is cooked in a homemade lobster broth.
The first few steps of the recipe involve cooking the lobster tails in their shells, then removing the meat and cooking the shells for longer, along with some fresh vegetables and seasonings.
The resultant broth is fresh, tasty and so much better than store-bought seafood stock. Cooking the rice in this broth really helps develop the flavor of the lobster in the finished dish!
Tips for perfect risotto
Make sure the stock is warm
You'll note that this recipe tells you to keep the stock warm over a low heat as you begin to assemble the ingredients for the risotto.
This is important - if the stock is cold, it will cool down the skillet and the other ingredients, affecting the results. A warm stock will ensure everything cooks nice and evenly.
Stir, stir, stir... but not too much!
That may sound a little contradictory - but it's important to get the amount of stirring you do just right!
Stirring 'occasionally' is ideal. It's enough to stop the rice from sticking to the bottom of the pan and will also agitate the rice enough to produce starch. This is what gives risotto its hallmark creamy texture.
Slow and steady wins the race!
When making risotto you're told to add the liquid to the rice a ladle full at a time. So why can't you just save time and pour it in all in one go?
Because the rice will end up boiled, instead - and nothing like risotto rice should be! By adding the liquid a bit at a time, and allowing it to be absorbed before adding more, you are helping to create that fabulous creamy texture a good risotto should have.
Be sure to pay special attention to the guidelines at the end of the recipe that tell you how the rice should look when its cooked. A perfect dish should have a little 'bite' - you do NOT want your risotto to be mushy.
And for a little extra pizazz...
Follow the suggestion at the start of the recipe to substitute wine for some of the water. It adds a little depth to the flavor that we think shouldn't be missed!
And while we're on the subject of lobster, be sure to give Ina Garten's Lobster Mac and Cheese Recipe a try too!