Lobster Risotto Recipe

Active Time:

1 hr

Total Time:

30 mins

Servings:

A small pinch of saffron goes a long way in imparting a vibrant golden hue and floral fragrance to this creamy, indulgent lobster risotto. Precooked lobster and bottled clam juice deliver robust layers of flavor with a minimum amount of effort, making this a perfect weeknight supper. After a bit of patience and plenty of frequent stirring, you’ll achieve the ideal creamy risotto consistency in under an hour's time.

Frequently Asked Questions

What is the secret to creamy risotto?

Cooking risotto low and slow is arguably the most important step in mastering this recipe. If you add the liquid too quickly, the rice may overcook and result in a mushy consistency; you want slightly al dente rice. A chewy, high-starch rice, like Arborio, is also recommended, as it’ll help thicken the dish for a creamier texture. Maintaining the broth slightly warm between additions will help speed up the cooking process.
What to put in risotto to make it taste better?

Aromatic ingredients help enhance the neutral flavor of Arborio rice, the foundation of most risotto recipes. In this case, a pinch of saffron adds a hint of earthiness, and a generous amount of clam juice enhances the seafood element in this dish. On the other hand, other flavorful risotto recipes might highlight ingredients like nutty porcini mushrooms or caramelized garlic, which are equally delicious.

Notes from the Food & Wine Test Kitchen

Slowly add the warm clam juice, about one cup at a time, until it’s almost fully absorbed before making the next addition. Introducing the liquid in increments will help preserve the chewy texture of the Arborio rice by the end. Add more clam juice to help loosen the grains, if needed. The final dish should have a slightly saucy and creamy texture; it shouldn’t be too dry or mushy.

Suggested pairing

Pair it with a citrusy, supple bottle of white Bordeaux — such as a Château de Fieuzal — recommends sommelier Tonya Pitts of Les Dames D'Escoffier International, San Francisco. "I love white Bordeaux with this easy dish. It highlights the lobster and creaminess of the risotto, ultimately becoming intertwined with the flavor and textures.”

Ingredients

3 cups bottled clam juice (such as Bar Harbor)
3 cups water
2 tablespoons olive oil
1 cup yellow onion, finely chopped
1/2 cup carrot, cubed (1/8-inch pieces)
1/2 cup celery, cubed (1/8-inch pieces)
1 1/2 cups Arborio rice, uncooked
Pinch of best-quality saffron threads (such as Diaspora Co.)
1/2 cup (4 ounces) dry white wine
1 pound lobster meat (such as Luke's Lobster), cooked (about 3 cups)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup (about 3 ounces) Parmesan cheese, grated
Fresh chives, sliced, for garnish

Directions

Lobster Risotto — Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

Cook clam juice and 3 cups water in a medium saucepan over medium-low, undisturbed, until steaming, about 10 minutes. Reduce heat to medium-low, and keep warm.
Meanwhile, heat oil in a large saucepan over medium-high. Add onion, carrot, and celery; cook, stirring often, until slightly softened, about 5 minutes. Add rice and saffron; cook, stirring constantly, until rice is toasted, about 1 minute. Add wine; cook, stirring often, until almost absorbed, 30 seconds to 1 minute. Reduce heat to medium.
Add 1 cup hot clam juice mixture to rice mixture; cook, stirring often, until almost absorbed, 2 to 3 minutes. Continue adding clam juice mixture, 1/2 cup at a time, stirring until clam juice mixture is almost absorbed after each addition, until rice is al dente and mixture is creamy, 15 to 20 minutes.
Remove rice mixture from heat; gently stir in lobster, salt, and pepper. Gradually stir in Parmesan cheese. Stir in additional clam juice mixture, a splash at a time, to loosen risotto, if needed. Discard remaining clam juice mixture. Divide risotto evenly among 4 bowls; garnish with chives.

Originally appeared: September 2021

Lobster Risotto

Frequently Asked Questions

Notes from the Food & Wine Test Kitchen

Suggested pairing

Ingredients

Directions

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