Truffle risotto with steamed lobster

Truffle risotto with steamed lobster.jpg

There is a common misconception that risotto is a difficult dish, when really it’s all about timing. Mari’s love of truffle oil inspired this recipe. A little goes a long way: a few drops add the perfect finish without being overpowering.


Truffle risotto

2 tablespoons butter

1 shallot, minced

3/4 cup Arborio rice

1/2 cup dry white wine

2 1/2-3 cups chicken stock, simmering

Chives, chopped, to garnish

Truffle oil, to garnish

Steamed lobster

2 (1-pound) live lobsters

Coarse salt


For lobster, in large stockpot, place 1 inch water and a generous amount of salt. Bring to boil and place lobsters in the pot, cover with a lid and cook for 10-12 minutes. Remove from heat and allow to cool slightly before removing meat from the shell. Set aside. 

For risotto, in heavy bottomed saucepan over medium heat, cook shallot in butter until soft, about 2 minutes. Add rice and stir to coat with butter for 3-5 minutes, until grains are lightly toasted and coated with butter. Add the wine and cook until evaporated. Add the chicken stock, one ladle at a time, stirring often. Allow each addition to be absorbed before adding the next. Cook until rice is "al dente," or soft but with a slight bite. The finished product should be creamy and loose in consistency; thin with more stock if necessary. Garnish with chopped chives and a few drops of truffle oil. Top with steamed lobster. Serve immediately. 

Note: To shell lobster, we remove the tail first, by twisting it off the body. Cut down the inside of the shell and remove the tail meat whole. We pull off the claws, separating the knuckle from the larger piece. To remove the claw meat, remove the small lower claw joint, crack the shell near the base using the back of your knife and pull out the claw whole. The knuckle can be cracked and the meat removed as well. The meat can be removed from the legs by placing them individually on a cutting board and using a rolling pin to "roll" out the meat.