Lobster and Brown Butter Risotto

I've made risotto quite a few times. I've health-ified it, I've thrown my favorite condiment in it, and I've made it plain and simple. But this, oohhhh this guys. This is by far the best risotto I've ever laid a fork on. For serious. Get ready. This was the main entree for a dinner party I catered over the weekend, and I feel in love with the recipe I adapted it from in Giada at Home. I made this for a larger party, so it serves 8, but you could easily halve it for a fancy pants romantic dinner for two (and have leftovers!) or a celebration meal for four. Risotto isn't that scary. Yes it's involved, yes it takes time - but don't most of the best things in life fall into that category? Add this to your "must make for a fancy dinner" list. You'll impress your guests, your fam, and most importantly, yourself! Then you'll fall into a food coma and want sweatpants. But it's ohhhhhh so worth it.

  • 2 lbs picked lobster meat (you can do this yourself - which is another post for another day! - or buy it ready to go) cut into 1/2 or 1" chunks
  • 3 C arborio rice
  • 8 T unsalted butter
  • 1 large white onion, minced
  • 1 shallot, minced
  • 1 C brandy
  • 9 C chicken stock (may seem weird to use chicken stock with lobster, but it WORKS with the butter and brandy, just trust!)
  • salt to taste, and plenty of freshly-cracked black pepper
  • fresh chives, chopped
  • 1/4-1/2 C parmigiano reggiano cheese
  • Have your lobster meat ready to go. You can do this ahead of time, and chill in the fridge until it's time to mix it into the risotto.
  • Pour the 9 cups of stock into a large saucepan, and heat on low. You want the stock to be warm when you add it to the risotto, it will absorb much better that way.
  • Mince the onion and shallot very fine, and set aside.
  • In a large, heavy-bottomed pot, brown the butter.
  • Once it's a very amber golden color and smells ah.maz.ing, you'll want to add in the onions and shallot and sauté over medium heat until translucent and tender, about 10 minutes.
  • Add in the rice and sauté again for another 5 or so, until the rice is coated int he butter and the edges begin to turn translucent. (This process of toasting the rice is really important, so don't skip it.)
  • Pour in the brandy, and let evaporate while stirring.
  • Now start, at about 1/2 C at a time, adding in the stock, stirring pretty constantly until the stock is 90% absorbed into the rice.
  • Keep adding stock until it's mostly gone (you may not need it all, you be the judge depending on the consistency of the rice), and the rice is tender but still al dente.
  • All said and done, this process should take anywhere from 20-35 minutes.
  • Off the heat, add in the cheese, lobster chunks and chives.
  • Stir and salt & pepper to taste.
  • You're done!

And now you have a knock-your-socks-off, delicious and tooootally impressive dinner.

Go get 'em, tiger.