Brown Butter Risotto with Lobster

Tonight I think I won this guys heart over…

Honeymoon Man

With this Brown Butter Risotto with Lobster.

Brown Butter Risotto with Lobster

Here’s what you’ll need: Recipe adapted from Giada De Laurentiis

Brown Butter Risotto with Lobster

4 1/2 cups chicken stock
6 tablespoons butter, room temperature
1 cup onion, finely chopped
3 garlic cloves, minced
1 1/2 cups Arborio rice
1 pound cooked frozen lobster tails, thawed and chopped into 1/2 inch cubes
salt and pepper to taste

Risotto

In a medium saucepan add the chicken stock, bring to a boil. Keep warm on stove top on low heat.

In a large saute pan, melt 3 tablespoons of butter on medium heat, cooking until butter begins to foam and brown.   Add the garlic and onion, cooking until translucent.  Add rice, mixing well with brown butter sauce coating all the rice. Add 1/2 cup of stock and stir until completely absorbed, repeat this process until all the stock is gone and absorbed into the rice.  Cook for 20 minutes or until rice  is tender to taste.  Remove from heat, cover and let rest for five minutes.

In a medium saute pan melt 3 tablespoons of butter on low heat, add the lobster meat, mixing and coating with butter.  Let simmer for 6 to 8 minutes, remove from heat.

To serve, take a small serving bowl or measuring cup, fill to the top with rice, flip the bowl onto the center of a plate and release.  Place the lobster meat on top of the risotto and serve.

Buon appetito!

7 thoughts on “Brown Butter Risotto with Lobster

  1. I’ve NEVER made a risotto that won my man’s approval, let alone his heart! Some day soon we’ll have to make a risotto together so that I can get the technique down. I need a little Georgie in my life! :-)

  2. Oh this looks delicious. And by the way your cookies were AMAZING. I couldn’t stop eating them! I can’t wait for you to post the recipe so I can make them for a cookie swap I have coming up with friends!

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