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Saffron Risotto with Lobster
Saffron Risotto with Lobster and served with a good helping of parmesan, a fantastic dinner recipe for special occasions. Golden and creamy risotto with an exotic touch coming from the saffron, and delicious cooked lobster, this is a restaurant-style meal made at home with little prep and zero fuss.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2 people
Calories: 838 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 cup arborio rice
- 1 cup cooked lobster meat ( from the claws and tail)
- 1 onion
- 2 tablespoon butter ( 30 g)
- ½ teaspoon saffron threads
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups chicken stock (broth)
- ¼ cup grated parmesan
- 1 tablespoon fresh parsley ( to garnish)
Instructions
- In a large pan set over a medium heat, melt the butter, add the peeled and chopped onion, and fry it until golden.
- Add the saffron threads to a ramekin, pour over it a quarter of a cup of warm water, and leave it aside for 10 minutes for the saffron to soak.
- Add the rice to the onion and stir well, leaving it to cook for 1 minute until translucent.
- Pour a laddleful of stock at a time, stiring well after each addition and allow the stock to be fully absorbed before adding more.
- Add the saffron water, and stir again.
- Once all the liquid has been used up, season the risotto with salt and pepper, add the cooked lobster meat, and remove the pan from the heat.
- Place a lid on the pan and set it aside for 5 minutes for the rice to become even creamier.
- Garnish with fresh parsley and serve with plenty of parmesan.
Cup of Yum
Notes
- A creamy risotto cannot be achieved without frequent stirring and adding the stock bit by bit. Make sure you wait for the added stock to be fully absorbed before adding more.
- Once the stock has been used up, I like to remove the pan from the heat, place a lid on it, and leave the rice to rest for 5 minutes. In this way, the rice is super creamy and indulgent.
- Using ready-cooked meat is a quicker and possibly cheaper way of making this dish. But if you have a live lobster that you want to cook yourself, by all means, you can use that lobester meat for this saffron risotto.
Nutrition Information
Calories
838kcal
(42%)
Carbohydrates
109g
(36%)
Protein
45g
(90%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
216mg
(72%)
Sodium
2171mg
(90%)
Potassium
986mg
(28%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
663IU
(13%)
Vitamin C
8mg
(9%)
Calcium
261mg
(26%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 838
% Daily Value*
| Calories | 838kcal | 42% |
| Carbohydrates | 109g | 36% |
| Protein | 45g | 90% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 216mg | 72% |
| Sodium | 2171mg | 90% |
| Potassium | 986mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 663IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 261mg | 26% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.