Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Melt butter in a large saucepan over medium heat; add carrot, shallot, and garlic. Cook 3 minutes or until slightly tender, stirring occasionally. Stir in saffron, and cook 30 seconds, stirring constantly. Stir in rice, and cook 2 minutes, stirring constantly. Add wine; cook until liquid is nearly absorbed, stirring constantly. Add 1/2 cup warm broth, stirring constantly until broth is nearly absorbed. Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total).
Stir in tomato, and cook 1 minute, stirring often. Stir in lobster and mascarpone cheese; cook, stirring constantly, just until thoroughly heated. Remove from heat, and stir in chives and pepper. Serve immediately.
Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends 2002 Ferrari-Carano Chardonnay ($25).
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Love it. This is my go to fancy meal. I have tried with half the amount of lobster, and also with scallops as a replacement. All versions are excellent. I use seafood stock when I have it but the veggie stock is good too. If I am using lobster tails, I like to heat those up in the broth. I have added spinach and more tomatoes and it still comes out fantastic. We like to put some grated Parmesan on top when serving.
I really enjoyed this recipe. Easy to prepare and quite delicious. I bought a couple of small lobster tails still in the shell, steamed them, shelled them, and put the shells and steaming water (about 1 cup) into 4 cups of veggie broth (instead of 5 cups) to simmer. It added just a bit more lobster flavor. In the end, I only had about 1 cup of cooked lobster for my risotto, but the final product was so good that I didn't miss it.
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