I’m a sucker for risotto. But who doesn’t like a recipe that features rice, wine and sautéed onions? Add brown butter and cheese to the mix, and I’m in heaven.
All credit goes to Giada De Laurentiis – and ingredients in a new mystery basket from Whole Foods Market Stevens Creek – for inspiring me to whip up this dish. I made Giada’s Dirty Risotto several years ago and enjoyed every bite, so knew the entrée would be a hit. My instincts didn’t betray me; Jason and I loved it.
The recipe may be simple, but it’s extremely satisfying. By keeping add-ins to a minimum, you can truly savor the rich, nutty flavor and aroma of the brown butter. Eat the risotto as is or take it up a notch by topping the rice with honey-roasted tomatoes and lobster meat, which add a subtle sweetness to the dish.
Recipe adapted from Food Network.
- 12 ounces lobster tails (about 3 small)
- 4 cups chicken broth
- ½ cup water
- 4 tablespoons unsalted butter, divided
- 1 cup finely diced onion
- 1½ cups Arborio rice
- ½ cup dry white wine
- ½ cup grated Asiago cheese
- ¼ cup chopped fresh chives
- sea salt and freshly ground black pepper
- honey-roasted tomatoes (see notes)
- Fill a medium pot with water, add a pinch of salt and bring to a boil. Add the lobster tails and bring to a boil. Then reduce heat to low, cover and simmer for 8 minutes. Drain and transfer to a cutting board. When cool enough to handle, remove the meat from the shells and cut into large chunks.
- In a medium sauce pan, bring broth and water to a simmer.
- Meanwhile, melt 3 tablespoons butter in a large pot over medium heat. Cook, swirling pot occasionally, until deep golden brown, 1-2 minutes.
- Add onion; cook, stirring occasionally, until onion is softened, about 3 minutes.
- Add Arborio rice; cook, stirring constantly, for 1 minute. Then add wine; cook, stirring constantly, for 1 minute.
- Add ½ cup hot broth mixture; simmer, stirring occasionally, until almost absorbed. Continue adding ½ cup hot broth mixture in this manner until rice is tender and mixture is creamy, about 20 minutes.
- Turn off heat and stir in remaining 1 tablespoon butter, Asiago cheese and 2 tablespoons chives. Season with salt and pepper to taste.
- Divide risotto among four bowls and top with honey-roasted tomatoes and lobster meat. Top with remaining chives and serve immediately.
I’m a sucked for risotto too! This is a perfect dish to cook tonight! I’m glad I came across your post 🙂 Thank you and have a relaxing weekend!