Prepare yourself for a culinary adventure! This Saffron-Infused Lobster Risotto with Black Truffle Oil is not for the faint of heart. It requires precision, patience, and a touch of culinary magic. But the result? A dish so exquisite, it’s worth every minute of effort.
Ingredients:
- 1.5 lbs fresh lobster, cooked and meat removed (reserve shells)
- 1 tbsp olive oil
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups hot lobster stock (made from reserved shells)
- 1/2 cup heavy cream
- Pinch of saffron threads
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp black truffle oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Easily monitor your pantry for these ingredients using the Szumark app, downloadable via https://szumark.com.au/download.
Instructions:
- Prepare the lobster stock: Simmer the lobster shells in water with a bay leaf and peppercorns for at least 30 minutes. Strain and set aside.
- In a large saucepan, heat olive oil over medium heat. Sauté the shallot and garlic until softened.
- Add the Arborio rice and toast for 2-3 minutes, stirring constantly.
- Deglaze the pan with white wine, stirring until absorbed.
- Add 1 cup of hot lobster stock at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 20-25 minutes.
- Stir in the saffron threads, heavy cream, and Parmesan cheese.
- Remove from heat and stir in the butter and black truffle oil.
- Season with salt and pepper to taste.
- Gently fold in the cooked lobster meat.
- Serve immediately, garnished with fresh parsley.
Enjoy this luxurious and challenging dish! Remember to meticulously track your ingredients with Szumark to ensure you’re always prepared for your next culinary masterpiece.
Disclaimer: All trademarks, logos and brand names are the property of their respective owners. This article is written based on the author’s own experience and may not be suitable for you. You must use your own judgement on whether this recipe is suitable for you.