Brown Butter Risotto with Lobster

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I thought that risotto was amazing...very rich and filling. But the lobster was tough and rubbery and didn't add much to the rest of the dish (I could have not cooked it long enough. So, next time I would just have the risotto by itself.

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This recipe is nothing special. The risotto is boring and bland and is a waste of lobster. If you want a great risotto, Ina Garten's Butternut Saffron Risotto is amazing.

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I loved this Risotto. I didn't have any lobster tails but did have a pound of frozen shrimp so I substituted them and we loved it. I ended up adding almost a whole extra can of chicken stock than what the recipe called for. I will be making this again!

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The brandy gives this risotto a lovely flavor. I used regular chicken stock instead of reduced sodium and it didn't need any salt added at the end. I will definitely make this risotto again, but instead of frozen lobster tails I will use either fresh shrimp or scallops. As another reviewer said, this risotto is amazing, and any meat will do.

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This was my first time trying risotto. It tasted good and was a nice change from pasta or potatoes but I didn't think it was anything to rave about.

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This is AMAZING. The risotto is great! I have made this 3 times in the past two weeks - that is how good the risotto is! First time I made it with the lobster - definitely didn't need the lobster and any kind of meat would do. Second time I made it to go with chicken which I thought worked much better. This last time I made it just to eat! However, this last time I used bullion cubes rather than chicken stock so that I didn't have to purchase any - big mistake! It lacked a lot of flavor, so use the stock. Amazing recipe!!!

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This is so good that I had to make an account just to review it. I feel like a 4star chef. Simple ingredients, really not too much labor, and FANTASTIC results. I used port instead of Brandy. This is delicious-- i don't usually eat dairy but I will make the sacrifice for this dish. Good job, Giada!

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I used double the lobster and sub'd Marsala for the brandy and a pinch of saffron. This was fantastic.

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This is so GOOD.

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I love eating risotto at good Italian trattorias but I never made one myself before. I cooked this recipe exactly as it's written... but: instead of the lobster, I used diced Red Rock Baby Shrimps and I didn't had Brandy so I used Martini Bianco. after almost finishing making the risotto, I forgot to add the rest of the butter - and I'm glad I did! Somehow it worked really well. Turned out so creamy and yummy - even better than a great restaurant seafood risotto!