Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian Nutritionist

Springtime Lobster Risotto with Saffron

Written By: Peggy Korody - Mar• 01•17

In honor of upcoming spring here’s a Lobster Risotto with Saffron dish.  People are often afraid to cook risotto because they think it’s difficult which it is not, but it is time consuming. So, plan to prepare this dish on a day you don’t mind spending time in the kitchen, it’s well worth it.  I like to have all my ingredients prepped ahead, then I’m just dumping and stirring.

photo by Doug Korody

Springtime Lobster Risotto with Saffron

Serving Size: 2 as an entrée, 4 as a side dish

Ingredients

  • 2 cups chicken broth
  • 1 ¼ cup water
  • 2 (4-5 oz.) lobster tails, with shells on
  • 10 spears fresh asparagus
  • Salt
  • ¼ cup dry white wine
  • 1/8 cup shallots, finely diced
  • 2 ½ Tbsp. unsalted butter, divided
  • 1 ½ Tbsp. oil
  • Pinch saffron threads
  • 1 ¼ cup Arborio rice
  • 1/8 cup Parmesan cheese
  • ½ cup fresh tomatoes, diced (optional)

Instructions

  1. With a sharp knife, split the lobster tails lengthwise, remove meat, reserve shells. If a large vein in visible – remove it.
  2. In a stock pot over med-low heat, bring the broth and water to a gentle simmer, add lobster shells and simmer for 30 minutes.
  3. Meanwhile, cut lobster into bite size pieces, place in bowl and store in the refrigerator until ready to use.
  4. In a microwave safe dish, place asparagus, cover and steam approximately 1-2 minutes, until crisp tender. Place in an ice bath. When cooled, cut into bite size pieces. Set aside.
  5. After shells, have simmered 30 minutes, strain the shells and discard. Continue to keep the broth over low heat.
  6. In a small mixing bowl, rub a pinch of saffron and break up the threads. Add ½ cup simmering stock, set aside.
  7. In a large Dutch oven over medium heat, combine 1 ½ tablespoons butter and the oil, stir until butter melts. Add the diced shallots, sauté approximately 2-3 minutes, do not brown. Add the rice and stir to coat for 2-3 minutes. Pour in the wine and cook stirring constantly until liquid evaporates. Add ¼ cup stock, stir until absorbed. Repeat. After 12 minutes pour in the crushed saffron and broth, stir until absorbed. After another 6 minutes add the asparagus to the Dutch oven and continue to add stock. Taste after another 2 minutes, if “al dente” add lobster. Cook 5 minutes.
  8. Turn off heat and stir in Parmesan cheese, with 1 tablespoon butter, add salt & pepper to taste. If using the diced tomatoes, fold in and serve.
http://rd4health.com/1750/springtime-lobster-risotto-with-saffron/

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