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

Prepare the saffron stock: In a small bowl, soak the saffron threads in 1/4 cup of hot water. Let it steep for about 5 minutes to release the color and flavor. Meanwhile, keep the lobster stock warm in a separate pot over low heat.

Cook the risotto: In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until soft and fragrant. Add the Arborio rice and stir for 1-2 minutes, allowing the rice to lightly toast and become translucent around the edges.

Deglaze with wine: Pour in the white wine and cook, stirring, until the wine has almost completely evaporated.

Add the saffron stock: Begin adding the warm lobster stock, one ladleful at a time, to the rice while stirring constantly. Wait until most of the liquid is absorbed before adding more stock. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Halfway through the cooking process, add the saffron infusion to the risotto.

Finish the risotto: When the rice is cooked, stir in the remaining tablespoon of butter, heavy cream, and grated Parmesan cheese. Season with salt and pepper to taste. Gently fold in the lobster meat and drizzle with white truffle oil. Keep warm while you prepare the Parmesan tuile.

Make the Parmesan tuile: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place small mounds of grated Parmesan cheese (about 2 tablespoons each) on the sheet, spacing them 2 inches apart. Flatten each mound slightly with the back of a spoon. Sprinkle with black pepper. Bake for 5-7 minutes, or until the edges are golden and the cheese is crispy. Let the tuiles cool and harden.

Serve: Spoon the creamy risotto onto serving plates and garnish with the crispy Parmesan tuiles. Drizzle with a bit more white truffle oil for extra flavor and elegance.

Serving and Storage Tips: