Brown Butter Risotto with Lobster

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My family doesn't care for seafood, but I made the risoto tonight to jazz up leftovers of baked ham and garlic-balsamic green beans. This risoto, made with the brandy instead of white wine, had enough depth to stand up to that rustic meal. I heartily recommend this recipe!

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This was my first attempt at making risotto. I used shrimp which I cooked up earlier in garlic and butter. I added that in at the end with the butter and parmesean cheese. I followed the directions pretty exactly, it took a bit longer for chicken stock to be absorbed at the end. I used a tad more chicken stock, it still was too cruchy with just 4 1/2 cups. Will make again. I will add more shirmp as well. Good basic recipe.

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This is my first review. This was awesome - I have made several risotto recipes that were good but this was great! I think the brandy made a big difference in the depth of flavor. I traded out shrimp sauteed in butter and garlic for the lobster and also added the rice before the brandy to coat it with the butter and onions and toast it a little, which I have done in the other recipes I made. I added about another 1 cup of stock as we like the rice softer. This recipe was great and I will forever substitue brandy for white wine in any future receipes as it adds so much additional flavor! I also loved the small number of ingredients - my 3 kids and husband loved it too! Thanks Giada!

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This is so easy and so good! I had left over lobster and wanted a to use it in a unique way, other than a lobster roll. Mayonaise and Lobster just seem wrong. This was perfect! Will make again!

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I haven't made this risotto with the lobster, but I've made it as a side dish twice now. It is so delicious...one of my favorite recipes of Giada's. It takes a while to stand at the stove and add the chicken stock 1/2 cup at a time, but it is worth the time. Thank you Giada for another delicious and impressive recipe.

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All I can say is "WOW"!! This was my 1st time eating Arborio rice and the combination of flavors was outstanding! The family kept going back for more. This would be a wonderful surprise if you need a dish to take to a friend's house. Without the lobster is just as wonderful!

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This is the first risotto I've made--in fact, the first thing I've actually cooked--and it was easy and absolutely delicious!! So creamy and simple. Even someone with next to no culinary skills was able to make this well. It's one of my new favorite recipes!

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I had about 12 oz of lobster and by the time I had cooked and cleaned it there was hardly any meat. The risotto was good and turned out well, but was very time consuming. The whole dish was disappointing because of the small amount of lobster, and not worth the time it took to make. I will not make this again.

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The idea of using lobster meat in a risotto was a wonderful treat. This risotto itself was solid, but not extraordinary. Ina's spring green risotto, on the other hand, is amazing it it's complexity of flavors and I found that adding lobster meat to that risotto created the best risotto dish I every had. Thanks to both cooks/chefs (and their staffs for bringing the best of ideas to my table.

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I cooked this today and the results I achieved were out of this world. Initially, I had intended this to be a side dish but it was sooooo delicious, that we could not stop eating and it became our main course along with a salad. The complex layers of textures and tastes worked extremely well together and contributed to the deliciousness of the final product. Until today, I had only eaten risotto in a restaurant but will definitely make this again in the near future for my friends and family. Kudos to Giada. Buon Appetito!