Lobster Risotto with Saffron, White Truffle Oil & Parmesan Tuile: Creamy Saffron Risotto with Sweet Lobster & Earthy Truffle Essence

Introduction: This Lobster Risotto with Saffron, White Truffle Oil & Parmesan Tuile is the epitome of luxury and flavor. A rich and creamy risotto infused with the delicate aroma of saffron, paired with sweet, tender lobster and finished with the earthy essence of white truffle oil, this dish is both indulgent and refined. The crispy Parmesan tuile adds the perfect crunch, creating a wonderful contrast to the velvety risotto. Whether served as an elegant dinner or a special occasion meal, this dish is sure to impress your guests.

Ingredients:

For the risotto:

1 1/2 cups Arborio rice
1/2 cup dry white wine
4 cups lobster stock (or chicken stock)
1/2 cup heavy cream
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon saffron threads
1 cup cooked lobster meat, chopped (from about 2 lobster tails)
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
1 tablespoon white truffle oil
For the Parmesan Tuile:

1 cup freshly grated Parmesan cheese
1/4 teaspoon black pepper
How to Make: