Lobster Risotto Scented with White Chocolate and Saffron

Yield:  6-8 servings



 Fish or Lobster Stock  4 cups (1 L)
 Arborio Rice, rinsed  1 ½ cups (375 ml)
 Raw Lobster CK (Claw and Knuckle) Meat  1 lb (454 g)
 Small Shallots, finely sliced  2
 White Wine  ¼ cup (60 ml)
 White Chocolate, chopped  ¼ cup (60 ml)
 35 % Cream  ¼ cup (60 ml)
 Olive Oil  1 Tbsp (15 ml)
 Saffron Threads  4
 Salt  to taste
 Black Pepper  to taste

Method for Risotto

  • Heat the stock with the saffron in a pot and reserve.
  • Sauté the shallots with oil in a thick bottom pot until translucent.
  • Add the rice to the shallots and toast (slightly golden).   Note: toasting will bring out additional flavour from the rice.
  • Deglaze with white wine.
  • One ladle at a time, add hot stock to the rice and continue to stir until the rice absorbs the stock.
  • Once absorbed, continue to add the stock until the majority is used.
  • Note: rice should have a slight “bite” in texture. Ensure that rice is not over cooked.
  • Once the rice has reached desired doneness, add white chocolate and melt.
  • Add lobster and cook until desired texture is reached.
  • Incorporate cream and season to taste.

 Method for Serving

  • Garnish with lobster and saffron threads, serve immediately.

Recipe courtesy of Gourmet Chef Packers

Lobster Risotto Scented with White Chocolate and Saffron