A delightful and creamy lobster risotto with a touch of saffron and a hint of lemon zest for a refreshing twist.
Melt two tablespoons of butter in a saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from browning.
Stir in the rice and cook for a minute until slightly toasted.
Toasting the rice enhances its nutty flavor.
Pour in the white wine and cook until fully absorbed.
Use a dry white wine for the best flavor balance.
Gradually add warm stock, one ladle at a time, stirring constantly until the rice is creamy and al dente.
Keep the stock warm to maintain the cooking temperature.
Cut the lobster tails into chunks and add them to the rice.
Ensure the lobster is cooked through but not overdone.
Stir in the remaining butter, saffron, grated cheese, and lemon zest.
The saffron adds a beautiful color and subtle flavor.
Garnish with fresh parsley and serve immediately.
Serve the risotto hot for the best texture and flavor.
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