Brown Butter Risotto with Lobster

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: Many Thanks

Rated 5 stars out of 5
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  • Read 70 Reviews
Total Time:
1 hr 5 min
Prep
10 min
Inactive
15 min
Cook
40 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 1 pound (about 2 medium) frozen lobster tails, thawed
  • 4 1/2 cups reduced-sodium chicken stock
  • 4 tablespoon butter, at room temperature
  • 1 cup finely chopped onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup brandy
  • 1/2 cup grated Parmesan
  • 1/4 cup chopped fresh chives
  • Kosher salt and freshly ground black pepper

Directions

Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives

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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 70 reviews

  • on February 05, 2012

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    Excellent! I only had one lobster tail so I added shrimp. I also used some fish stock and tat increased the favors. Definitely a recipe I'll come back to.

    people found this review Helpful.
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  • on January 31, 2012

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    This recipe was AMAZING! Huge hit with everyone. I served it as a side without the lobster & instead of the fresh parmesean cheese I just used the grated KRAFT parmesean which was less expensive but tasted just fine in the dish. I doubled the recipe and forgot that means double the cooking time but it all worked out in the end. Yum, thank you Giada!

    people found this review Helpful.
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  • on December 30, 2011

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    GREAT Recipe , I did adjust and used water i cooked lobster in after I cooked them I put shells back in water and cooked for about 90min then used that stock instead of chicken stock. yummmmmy

    people found this review Helpful.
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