Creamy, decadent, and full of flavor—perfect for a special night in!
lobster risoto Let’s try it Going to start with two lobster tails And we’re going to go ahead and get these cracked open And then we’re just going to cut these into chunks Do a melted tablespoon of unsalted butter I added in the chopped lobster and add a teaspoon of lemon juice And when the lobster is done we’ll take it out and set it to the side So now we’re going to make our parmesan twill Be fancy today y’all So the oven is preheated to 375° Line my cookie sheet with some parchment paper You’re going to get a half a cup of grated parmesan And then you’re just supposed to make some small circles Then we’re going to bake these for 5 to 7 minutes so they get nice and crispy and golden And then we’re going to dice up a shallot So to a saucepan we’re going to heat up four cups of stock preferably seafood stock And then you’re going to add a half a teaspoon of some saffron threads And we’re going to just let that stay warm while we get started on the rice To a saucepan you’re going to melt 2 tbsp of unsalted butter And then we are going to sauté those shallots that we cut up And after they’ve been sauteed you’re going to add one and 1/2 cups of our boreal rice And we’re going to toast that for about 2 minutes Then add in a/4 a cup of white wine After it’s been absorbed we’re going to slowly start adding in our warmed uh stock with the saffron About a half a cup at a time stirring constantly So this is about 10 minutes in We still have about another 8 to 10 minutes to go Once your rice is done you’re going to add 1 teaspoon of white truffle oil half a teaspoon of salt four of a teaspoon of pepper and a half a cup of Parmesan cheese and then fold in our lobster Well these didn’t turn out great at all I mean but hey it’s cheese so garnish with more cheese right it’s so good [Music]