Brown Butter Risotto with Lobster

Although most people would enjoy the typical corn beef and cabbage, I'm just honestly not a fan. So, instead of partaking in the traditional dish I thought I'd share a delicious alternative. 

I've been wanting to make risotto for a long time and when I came across a recipe by chef Giada De Laurentiis I thought what better time than the present? I adapted her original recipe (here) to substitute brandy for buttery white wine, we used a Napa Valley chardonnay. It's really crucial to use Parmigiano Reggiano in this recipe, it truly encompasses a creamy result. 


  • 1 pound (about 2 medium) frozen lobster tails, thawed

  • 4 1/2 cups chicken stock

  • 4 tablespoon butter, at room temperature

  • 1 cup finely chopped onion

  • 1 1/2 cups Arborio rice

  • 1/2 cup White Wine (Chardonnay)

  • 1/2 cup grated Parmigiano Reggiano {or more :) }

  • 1/4 cup chopped fresh chives

  • Kosher salt and freshly ground black pepper


Bring a medium pot of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside.

In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the chardonnay and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the parmigiano reggiano, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste.

Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives



{this recipe was adapted from Food Network, the original recipe can be found