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Brown Butter Risotto with Lobster Recipe

Brown Butter Risotto with Lobster

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Average Rating:

Total Reviews: 82

Showing 61-70 of 82

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  • on April 21, 2010

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    I made as stated except I had no lobster on hand ... At the very end when I added the parm and the chives I folded in eight jumbo 10/15 shrimp that I had butterflied. I covered them w/ the rice and let the hot rice cook the shrimp. about 5 minutes while I made a salad

    I omitted the extra two tablespoons of butter at the end used only 1/4 cup parm and I also added !/8 tsp saffron in the beginning.

    very tasty..very creamy and very very satisfing. I had intended this as a side dish to go with some coconut shrimp. But honestly it was so good it became the main dish. This makes a HUGE amount of risotto and could easily be a main dish for a family of four to six.

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  • on April 05, 2010

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    Followed Giada's instructions to the letter and the risotto came out perfect. The rice was ready about 22 minutes after beginning to add the stock and absorbed all but about 1/4 cup. Really outstanding recipe, and it tastes like a lot more work.

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  • on March 12, 2010

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    This meal was as delicious as Giada.

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  • on January 25, 2010

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    I've made a lot of risotto and I was a little hesitant about the brandy, but OMG....it added a complexity to the flavor unlike that which you achieve from wine. I used sauteed chicken breast instead of lobster (because my 10 year old won't touch lobster-poor child but it was a smash!!

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  • on January 25, 2010

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    My family loved this, it is so easy and delicious. Did it just as written, it turned out perfect.

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  • on January 02, 2010

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    hey giada i come from a family where i knew my gransparents and great grandparents from sicily. so as a resuly my recipes have a basis of what i learned from them and these people knew how to cook:this risotto is great
    i broiled my lobster tail with butter lemon zest garlic roasted and some roated tomatoe oil for about 10 minutes then baked at 400 for another 10 minutes
    used white wine in the rissotto and aded the lobster and all the juices from the lobster pan including the shell and basted it in the risotto for the last 5 minutes
    added green onions an let me tell you butter garlic lemon onions stock lobster
    parmesian cheese how could you possibly go wrong
    what agreat way to bring in the new year. I love that you have such a great connection with your past and your family thats what really maked you beautiful
    on the inside and yes you really can cook too:
    regards
    frank

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  • on January 02, 2010

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    We wanted something special for New Years Eve-this was a great choice. Fresh Market had lobster tails 2 for $15-but my husband and I agreed the risotto would be good with shrimp or grilled chicken. After reading the reviews I was nervous about my decision to stay true to the recipe by using the brandy, but I was pleasantly surprised. I feel the brandy gave it a unique, luxurious taste! I am adding this dish to my regular rotation!

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  • on October 24, 2009

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    I made this for my family and another night for my girlfriends at the beach. It was amazing. Everyone loved it. I subsituted the butter for olive oil and it was delic!! I will absolutely make it again. It was easy to make. Love Giada and her recipes. Thank you for another great recipe.

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  • on October 22, 2009

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    This was very easy to make yet turned out restaurant quality.

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  • on September 13, 2009

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    Saw this being made on TV this AM and began to salivate. Used cognac and followed recipe exactly except for the lobster. Too lazy to go out, so used Louis Kemp lobster delights which are real lobster meat. Mixed them into the rice and garnuished with the chives. Romain and arugula mixed with dried cranberries and toasted slivered almonds and a glass of a nice crisp white wine complemented the risotto. I have many good risotto recipes, but the use of cognac instead of wine made for a sensational disgh. Thanks Giada

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