Lobster Saffron Risotto
6 as a Main Course
Simple, elegant, and impressive, our Lobster Saffron Risotto is a special occasion-worthy dinner, featuring chunks of our PEI lobster and creamy risotto. Enjoy!
175 g of cooked lobster or 2 cans of Scout Lobster
8 cups Fish or Lobster stock
3 cups arborio rice
5 tbsp. extra virgin olive oil
1 yellow onion, diced
¼ cup diced celery
1 TBSP Garlic
½ cup diced red and yellow peppers
½ cup shaved zucchini
½ cup diced fennel ( save fronds for garnish)
1 cup dry white wine
6 strands of saffron
3 TBSP smoked paprika
½ cup of tomato paste
Salt and Pepper to taste
Zest and Juice of 1 Lemon
Freshly grated parmigiano-reggiano cheese to taste
Bring the fish stock to a simmer in a medium sized saucepan.
Soak the strands of saffron in a measuring cup in the white wine to infuse for at least 10 minutes
Preheat a medium sized high sided pot to medium and add the olive oil.
Add onion, garlic, celery, fennel, and sweat until tender, approximately 5-10 minutes. Stir in the rice, thoroughly coating it with the cooked mirepoix and olive oil.
Cook the rice until it is no longer chalky looking and begins to pop, about 5 minutes. Add the smoked paprika and coat the grains, add the saffron infused wine and simmer, stirring constantly until it has evaporated. Swirl in the Tomato paste before you move on to the next step.
Add a few ladel fulls of stock and reduce heat slightly. Good things take time, and risotto is definitely one of those things. Continue to simmer, stir until almost dry. Continue adding ladles of hot stock and stir until almost tender ( approximately 30-45 minutes)
Taste and adjust seasoning to your liking. Fold in zucchini, diced peppers and lobster.
Serve in shallow bowls and garnish with reserved fennel fronds, zest and juice of lemon and grated parmesan.