The cream cheese gives a creamy, smooth texture, perfectly complementing the lobster.
You can vary the dish using king prawns other seafood or even keep it vegetarian.
Risotto is an art in itself. The secret lies in a good broth, that’s kept hot on the stove while added to the risotto one soup ladle at a time, stirring the risotto patiently for the 20 minutes it takes to cook. The stirring, in fact, is the second secret. Be careful not to overcook the rice. You are looking for a soft, creamy texture, risotto should be more runny than dry. Using lobster and sparkling wine in your risotto turn it into a luxurious meal. The easiest way is to use whole, cooked, frozen lobsters. Save the shells when removing the meat, they have a lot of taste and you could use them for making stock sa a base for this risotto or perhaps for a soup. Actually, there are 3 ways to go about the stock. Making the stock using lobster fond is the quickest way (save the shells and make the actual stock later to freeze). You can also boil the cleaned and crushed shells in some chicken stock, sieve and use. And finally, you can take the longest, but most rewarding option and clean the shells, roast them dry in the oven for approx. 20 minutes and then boil for about an hour adding some sautéed onion, fennel, carrot, tomato, wine, bay leafs, peppercorn and thyme to the boiling water. Sieve it and save (freeze) for later, if you didn't use it to make this risotto.
As you may know, tradtional risotto is made with parmesan, but I’ve understood that in Italy you don’t mix parmesan with seafood in risotto nor pasta dishes. So to finish my risotto off with a nice, creamy texture, I’ve chosen to add a few spoonfuls of cream cheese and that really does the trick! And last tip: Set the table with your best linen and silverware, light up the candles, forget your worries, and enjoy the company. Serve the risotto fresh and steaming hot.Instructions:
Remove the lobster meat from the shells. Chop the meat, leaving some bigger pieces for garnish. Save the shells for making stock. Heat up the butter in a casserole and sauté the chopped onions and garlic for a few minutes. Heat the stock in a separate pan and keep it simmering. Add the rice to the onions and stir until they become translucent. Add the wine and keep stirring until it's absorbed completely. Start adding the stock to the rice, about 2 dl at a time until it has absorbed, then add additional stock. Stir constantly, as it releases starch from the rice and is the secret to a creamy texture. Cooking the rice will take about 20 min, leaving it al dente. Add as much stock as needed, make sure to leave the risotto a bit runny, not dry. Add the juice of about ½ a lemon and the grated peel from about a full lemon, or according to taste. Add saffron and cream cheese, chopped parsley and lobster meat. Stir, heat up, and season with black pepper and salt if needed. Garnish each portion with pieces of lobster tail.