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… Continue reading “Lobster Risotto with Saffron and Truffle Oil.”