Brown Butter Risotto with Lobster

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I made this for our Valentine's dinner. We both loved every bite.

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I added 2 couple cloves of garlic to the onions, and used chardonnay instead of brandy. It was delicious!!!

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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.

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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!

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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

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I have made this several times. The first time I made it, I didn't have any brandy on hand so I used cooking sherry. But otherwise, followed the recipe exactly. It was delicious! Since I don't care for Brandy, I have continued using the sherry. I have substituted the lobster for shrimp, crab and even served the risotto under a grilled chicken breast. I think almost any protein will work well with this recipe. Based on some reviews I've read, I'm going to get some good brandy and give that a try. Everyone I've served it to has loved it.

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Fairly easy, and very tasty. Only thing is I made it too far in advance and it did not hold up very well at dinner. Footnote: If you are going to make this, time it right so you can serve it at the start of the meal.

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I made this tonight and it was amazing. I love the deep buttery nutty flavor of the brown butter sauce. I left out the brandy because I didn't have any on hand. Overall this is a great meal, gorgeous presentation and so incredibly yummy. Thanks!

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This recipe is AWSOME!!! The reviews that say this reciepe is bad or just ok did NOT follow the recipe. I don't keep brandy in my liquor cabinet so I just bought a pint and bought very good brandy and I think that might make a difference. I have made this at least 3 times and every time it came out so good. The first time I made it I used the lobster, the second and third time I used rock shrimp for company to keep some of the cost down and it was great!

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This recipe is fantastic, my friends and family always say the same thing with their first bite, "ummmm" and since they give me a 5 star rating, I am passing it along to the beautiful and talented Giada who inspires me and takes my cooking up another level.