Brown Butter Risotto with Lobster

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This was a very delicious risotto but I didn't have any lobster on hand and also wanted to satisfy those who didn't eat seafood... so I swapped out the lobster for mushrooms. It was the perfect replacement.

It was too salty and I had to add some water (alternating with the broth, but that may be because my broth was saltier than the one Giada used in her recipe. I used Campbell chicken broth... I don't find it very salty, but maybe once it was all together, it was too salty. In fact, I didn't add any salt at the end of the recipe at all and still found it too salty.

I also used white wine instead of brandy. All in all, a really delicious risotto but had to make a few adjustments. All I can say is that you should definitely taste it before adding any salt to the recipe.

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I was really looking forward to this and was disappointed with the lack of flavor. The brandy was too strong, so maybe white wine as others have suggested is the way to go. Other than that, it was too bland. I'm going to keep looking for a more savory recipe.

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I made this with leftover lobster from my father's day feast. Embellished a bit by making a stock from the lobster shells. added it 1/2 and 1/2 with the chicken stock, also added some saffron to the stock. Outstanding.

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Giada is one of few personalities on the network who's dishes never disappoint. This was simple to prepare and ends up tasting like a really good quality dish at a $$$$ restaurant. I was able to buy two cold water lobster tails for $15 at "The Fresh Market", and they were maybe 6-8oz each but were just right for 2 people with extra left over. I do agree, however, with Celeste, in saying that the lobster should be cooked 10 minutes in to the risotto cooking. The lobster meat was cold. To rectify this It could easily be mixed in with the hot risotto or put in a saute pan just to heat back through. No worries. Another great recipe from Giada.

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This was a fantastic recipe! I didn't have any brandy, so I made it with white wine instead. I literally just finished eating it and couldn't wait to review it. YUM!!!

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Sorry to be the party pooper... but this recipe was just "ok" for me. I made this, along with a main dish and salad, for my family and guests. This was my first time making and eating risotto. One friend, also a Food Network fan, was excited to try risotto for the first time. I'm not sure what either of us expected, but he really liked this recipe, my 4-year old hated it, I wouldn't bother making it again, and the rest of the crowd thought it was "pretty good".
I felt the brandy was too strong, maybe too pronounced, for this dish. Maybe it was the texture, for me, as well. I will try another risotto recipe, but will skip this one. I am a huge fan of using brandy in recipes... so incredible... but it just didn't seem to mesh with this combination. Even when I was cooking it, I wasn't really pleased with the smell... just sort of plain.
For those of you looking for the rice... it is REALLY expensive at the grocery store... like when you buy diapers or laundry soap! You can find a couple of different varieties at Trader Joe's for HALF the price.

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The show was great, I did want to make everything but settled on the lobster. What a meal! I embellished only on presentation by splitting the shells lengthwise before poaching then placing the drained and dried half shells on top of the risotto then arranging the lobster back in the shell (another little drizzle of butter over the lobster and a few strands of chives over that! Perfectly delicous Giada!

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I wanted to eat the TV when I saw this! Made it tonight - This was great - a couple of substitutions- used white wine instead of brandy, none on hand and added mushrooms and used green onions instead - YUM - I'd rate it 5 stars either way I'm sure! Thank you Giada!!!

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I saw Giada make this the other day so I decided to make it last night for my hubby's 45th birthday. It was really really yummy.. even our 3 yr old liked the risotto and he's very picky (he always loves lobster! The only reason I'm giving it 4 stars is because I think the lobster should be cooked just after the risotto is finished... it cooks for 8-10min only and the risotto would have stayed hot just fine as long as theres a lid on it. I like my lobster really hot, and by the time you add it to the top of the risotto, cooking at the beginning, it's already become cold. Just my preference.

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I made this for my husband this afternoon and it is literally to DIE FOR ! Thanks Giada for another fabulous recipe ! !