Making risotto takes practice. Lots of practice and trial and error. There’s so many versions of it that I can make but I always stick to the seafood risotto. This time, I wanted to include more vegetables and change up the broth.
I was watching CreateTV and Martha Stewart was doing a cooking class on how to make various types of rice. Risotto was one of the last things she taught, showing the difficulty it was to learn to make it. I took some of those skills she taught to make this version for Sunday dinner.
- 3 cups of chicken broth
- 1 cup of water
- half an onion
- half a tomato
- 1 carrot cut
- 1 celery stick
- 1 tablespoon of olive oil
- 1 cup of white wine
- 3/4 cup of arborio rice
- half onion chopped
- half tomato diced
- half a celery stick
- 2 lobster tails
1. For this soup, I prepared the base in the morning and I added saffron, letting it boil for 10-15 minutes before covering it and letting the saffron infuse throughout the day.
2. Half an hour before dinner, I start to prep the risotto. Heat up the soup base until it boils again and turn down to simmer.
3. Heat up a pot, add olive oil, and brown the onions for 2-3 minutes. Add rice and stir until it turns color before adding white wine.
4. When the rice absorbs everything, start to ladle the simmering soup base. This process takes about 20 minutes. As you can see, the saffron changes the color of the soup to a nice reddish tone.
5. At the last ladle, add the vegetables and lobster meat.
6. Serve with a tail of the lobster. For this dinner, my boyfriend helped paired it with some basic bruschetta.