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

Serve this dish immediately after preparation while the risotto is creamy and the tuiles are crisp. It pairs beautifully with a glass of dry white wine or champagne.
Leftover risotto can be stored in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of warm stock to restore its creamy consistency. The Parmesan tuile is best served fresh, but you can store it in an airtight container for up to 3 days.
Variations:

Other seafood: If lobster isn’t available, try substituting shrimp, scallops, or crab for a different seafood flavor.
Vegetarian option: For a vegetarian twist, omit the lobster and add sautéed mushrooms or roasted vegetables for a rich, earthy flavor.
Saffron substitution: If you don’t have saffron, a pinch of turmeric can provide a similar color and mild flavor, though the taste will differ.
FAQ:

Can I use store-bought lobster stock instead of homemade?

Yes, store-bought lobster stock or even chicken stock can be used if homemade is not available. The key is to use a flavorful base for the risotto.
How can I make the risotto ahead of time?

Risotto is best served fresh, but you can prepare it up to 1 day ahead. To reheat, add a little warm stock or cream to restore its creamy texture. Do not add the lobster or truffle oil until you’re ready to serve.
Can I use regular butter instead of truffle oil?

While white truffle oil adds a distinct, earthy flavor, you can omit it or substitute with regular butter if needed. However, the truffle oil adds a luxurious touch to the dish.