How to Make Lobster Risotto with Saffron, Tomatoes and Zucchini | Anne Burrell

lobster

🥗Healthier: shrimp

💰Cheaper: crab

Shrimp is lower in calories, while crab is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a less expensive cheese.

Prepare a court bouillon with white wine, coriander seeds, lemon, garlic, thyme, and bay leaves.

Poach the lobster in the court bouillon until cooked.

Use the lobster shells to flavor the stock for the risotto.

Sweat chopped onions in a pan until translucent.

Add arborio rice to the pan and toast it, stirring constantly until it is slightly golden.

Pour in a generous amount of white wine and stir until it is fully absorbed.

Add chopped tomatoes and saffron to the rice, stirring until the wine is reduced.

Gradually add the lobster-infused stock, covering the rice slightly and stirring continuously until creamy.

Once the rice is cooked to a creamy consistency, add in the cooked lobster and zucchini to warm them through.

Finish the risotto by stirring in butter and parmesan cheese off the heat.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens