Delicious Lobster and Leek Risotto served in a bowl, garnished with herbs

Lobster and Leek Risotto

ByCasey Monroe

Why Make This Recipe

Lobster and Leek Risotto is a delightful dish that brings a touch of luxury to your dining table. Combining the rich flavors of lobster with the creamy texture of risotto, it’s perfect for special occasions or a cozy dinner. The unique taste of leeks adds a wonderful depth, making every bite a treat for your taste buds. Plus, it’s not as complicated to make as it might seem, so you can impress your guests without spending all day in the kitchen.

How to Make Lobster and Leek Risotto

Ingredients:

  • 8 saffron pistils
  • 125 ml white wine
  • 1 liter fish stock or vegetable broth
  • 30 ml butter
  • 250 g white leeks, sliced
  • 330 ml Arborio rice
  • 200 g frozen lobster meat, thawed or 375 ml fresh lobster meat
  • 30 ml fresh chopped dill
  • Salt and freshly ground pepper to taste

Directions:

  1. In a bowl, let the saffron infuse in the white wine for 1 hour.
  2. Pour the fish stock into a saucepan, bring it to a boil, then cover and simmer on low heat, keeping it hot.
  3. In a large saucepan, heat half of the butter over medium-low heat and sauté the leeks for 3 to 5 minutes until they become tender.
  4. Add the rice to the leeks, stirring to coat it with butter. Cook for about 2 minutes until the rice looks transparent.
  5. Pour in the white wine with saffron along with a ladle of hot stock. Cook and stir until it gets absorbed.
  6. Repeat this step with the remaining stock, adding one ladle at a time.
  7. When pouring in the last ladle, also add the lobster and dill. Stir and cook until everything is absorbed, and the rice is tender (this will take about 18 to 20 minutes in total).
  8. Stir in the remaining butter and season with salt and pepper before serving hot on warmed plates.

How to Serve Lobster and Leek Risotto

Serve the Lobster and Leek Risotto hot, garnished with a sprinkle of fresh dill for added flavor and a pop of color. It pairs well with a glass of white wine and a fresh green salad. Make sure to enjoy it right away to savor its creamy texture and rich lobster flavor.

How to Store Lobster and Leek Risotto

If you have leftovers, let the risotto cool completely before storing it. Place it in an airtight container and keep it in the refrigerator for up to 2 days. Reheat it gently on the stove with a splash of stock or water to bring back its creamy consistency.

Tips to Make Lobster and Leek Risotto

  • Use high-quality lobster for the best flavor. Fresh lobster is great, but thawed frozen lobster works well too.
  • Be patient when adding the stock. Stir frequently and allow it to absorb before adding more.
  • For a creamier texture, add a bit more butter or a splash of cream at the end.

Variation

You can replace lobster with shrimp or scallops if you prefer. The cooking process will be similar, allowing you to adapt the dish based on your favorite seafood.

FAQs

Can I make this risotto ahead of time?
It’s best to serve risotto fresh, but you can make it a few hours in advance and reheat gently.

What can I serve with Lobster and Leek Risotto?
A simple green salad and a glass of chilled white wine pair beautifully with this dish.

Can I freeze Lobster and Leek Risotto?
Freezing is not recommended due to the creamy texture. It’s best enjoyed fresh!