Skip to content

Lobster Risotto with Saffron and Truffle Oil.

Lobster Risotto 1

Before getting to any actual recipe today, I have to point out that what I call a Risotto is a type of rice dish I learned from my father and differs in a few significant ways from the strictly traditional. Essentially, a ‘true’ risotto is based on short grain (typically Arborio) rice that is first sautéed and then is cooked with stock added a little at a time until a creamy, although not quite soupy, consistency is reached. Indeed, rather than being cooked ‘al dente’ a proper risotto is said to be ‘al’onda’, or ‘to the wave’ meaning that, when the pot is tipped, or struck on the side, the surface of the rice should ripple.

My form of risotto is based on long grain rice and is, in culinary parlance, more of a pilaf. The rice is sautéed first, but I add the stock in one go and cook by the absorption method to achieve a somewhat drier result. In any event, whether you call this a risotto, or an Italian-style pilaf, with the inclusion of saffron and truffle oil and in addition to the lobster, today’s dish is going to be truly decadent…

The Ingredients

  • 1 cup Long Grain Rice;
  • 1 large Lobster Tail;
  • 1 ½ cups Lobster Shell Stock;
  • ½ cup dry White Wine;
  • 2/3 cup finely chopped Onion;
  • ¼  cup diced Red Bell Pepper;
  • 2/3 cup frozen Green Peas;
  • 4 tbsp. Butter;
  • ½ tsp. Salt;
  • ¼ tsp. Celery Seed;
  • 1 pinch Saffron;
  • 1 tbsp. Truffle Oil;
  • ¼ cup chopped Parsley, plus a few sprigs extra for garnish;
  • 1/3 cup grated Parmesan cheese, plus extra for sprinkling.

For the stock, I am using a home-made Lobster Shell Stock , but any shellfish stock, or even chicken stock will work too.

As for the inclusion of cheese in this dish, purists will probably shake their heads and insist that, in traditional Italian cuisine, cheese is never served with fish or shellfish pasta or rice dishes. These are the same people who omit the ‘h’ when pronouncing ‘herbs’. Ignore them.

Lobster Risotto 2

The tail I have for this dish weighed about ¾ of a pound and is suitable for a meal intended as a main course for two. After you shell your tail, saving the shell for a future batch of stock, of course, de-vein, if necessary, and then cut the flesh into chunks. Do not make the pieces too small; rather, keep most of them about the size of a quail egg so there is still a bit of ‘bite’ to them.

Lobster Risotto 3

Next, mix together the wine and stock, then add the saffron. Allow this to sit so that the saffron color infuses the liquid.

Lobster Risotto 4

When you are ready to start cooking, melt the butter in a saucepan over moderate heat and then sauté the onion until it is opaque. Add the rice, salt and celery seed and continue stirring until the rice grains are coated with butter and are starting to take on a little color. Stir in the bell pepper.

Add the stock and wine mixture and, when the liquid starts to boil, turn down the heat to low, cover the pot and allow to steam for 20 minutes. When the liquid is all absorbed, add the lobster and the peas and allow to cook until the lobster meat is opaque and the peas are heated through.  Stir in the truffle oil, the cheese and the parsley and stir a minute or so longer.

For plating, make an attractive mound of risotto on each plate.  Garnish with parsley and extra cheese (or however else you like) and serve while hot.

The Verdict

This was really delicious except for a few quirks … More salt was needed for my taste and the wife (although she usually does) added a little hot sauce to her plate. Other than that, this was one of those meals where you could easily eat more….



3 Comments Post a comment
  1. two of my all time favorite foods in a risotto? Where do I sign up?

    January 10, 2014
  2. Wow! This really looks delicious. I can just taste it!

    January 11, 2014
  3. Lobster? Truffle Oil? Saffron? I don’t care if it’s called pilaf or risotto….I’d love some! 🙂

    January 11, 2014

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .


My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design


Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?


Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season


If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The Blog

The latest news on and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes


a recipe sharing and bento blog


Just another site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!


home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine


A Journey About Food, Recipes And Destinations


Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: