Lobster and Champagne Risotto with Saffron
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Lobster and Champagne Risotto with Saffron
Category
Seafood
Ingredients
- 2 cups seafood stock
- 6 cups chicken broth, or more as needed
- 1/2 teaspoon saffron threads, or powdered saffron
- 2 tablespoons Fustini's Basil Crush olive oil
- 1 tablespoon butter
- 1 large shallot, minced
- 2 garlic cloves, minced
- 2 cups arborio rice
- 2 cups brut champagne or dry sparkling wine
- 2 cups lobster met (claws and tails) diced
- 1/2 cup half and half or heavy cream
- 2 tablespoons fresh basil, chopped, plus chiffonade for garnish
- zest of 1/2 a lemon
- 1 teaspoon Fustini's Sicilian Lemon balsamic
- salt and pepper to taste
Ingredients
Directions
- Pour seafood stock and chicken broth into a medium saucepan and bring to a simmer. Adjust to keep liquid hot but not boiling. Place saffron threads or powder in a small bowl or measuring cup, add 1/2 cup of hot broth mixture and set aside.
- Heat olive oil and butter over medium heat in a stockpot or risotto pan. Add garlic, shallot and sauté, until soft and transparent, about 2 minutes. Add rice and stir with a wooden spoon until white spots appear in the center of the grains, about 2 minutes. Add champagne and simmer, continuing to stir, until completely absorbed. Add saffron broth and stir until absorbed. Add chicken broth mixture about 1/2 cup at a time, stirring frequently, until rice is al dente and the mixture is creamy, about 20-25 minutes longer. Adjust heat as necessary.
- With the final ladleful, gently fold in the lobster meat, cream, basil, lemon zest and balsamic and heat through. Season with freshly ground pepper. Serve in deep wide bowls and garnish with basil chiffonade.