Brown Butter Risotto with Lobster

1. 1

   In a medium saucepan, add the chicken stock, bring to a boil.

2. 2

   Keep warm on stove top on low heat.

3. 3

   In a large saute pan, melt 3 tablespoons of butter on medium heat, cooking until butter begins to foam and brown.

4. 4

   Add the garlic and onion, cooking until translucent.

5. 5

   Add rice, mixing well with brown butter sauce, coating all the rice.

6. 6

   Add 1/2 cup of stock and stir until completely absorbed.

7. 7

   Repeat this process until all the stock is gone and absorbed into the rice.

8. 8

   Cook for 20 minutes or until rice is tender to taste.

9. 9

   Remove from heat, cover and let rest for five minutes.

10. 10

    In a medium saute pan melt the remaining 3 tablespoons of butter on low heat.

11. 11

    Add the lobster meat, mixing and coating with butter.

12. 12

    Let simmer for 6 to 8 minutes, remove from heat.

13. 13

    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.

14. 14

    Place the lobster meat on top of the risotto and serve.

15. 15

    Buon appetito!

16. 16

    (Recipe adapted from Giada De Laurentiis)

* Per serving · 4 servings · Values may vary.

No additional tips available.