The weekend we celebrated KW's birthday + Oct's DTOM: Lobster Risotto

Another risotto?

Haha, yes. When I asked KW what he wanted for his birthday meal, he was pretty decisive about what he wanted - "lobster risotto" and "a dish involving portobello mushrooms." Very specific. As requested, I crafted a menu of portobello mushroom and shallots crostini, a kale and sausage salad (the woeful plating is all on me) for extra protein and greens, and of course, the said lobster risotto.

I have to admit that I used to find making risotto pretty intimidating but it is rather versatile, and more importantly, forgiving. In fact, I had to stop cooking halfway as my-laws were running late and the risotto didn't suffer any damages. Don't skimp on the saffron as it creates the most vibrant happy-yellow. To jazz up the shelled lobster meat, I coated them with some brown butter 'cause brown butter makes my world go round.

We topped off the meal with a lovely mango and passionfruit cake from my in-laws, much to the boys' delight.

Happy birthday, my better half!

Ingredients
Serves 6

• 2 tablespoon butter
• 1 medium onion, finely diced
• 2 cloves garlic, finely minced or pressed
• 1 tablespoon fresh lemon juice (optional)
• 1 teaspoon Italian seasoning
• a pinch or two of salt and pepper
• 1/4 cup white wine
• 1 cup arborio rice (also called risotto rice)
• 4 cups scallop or any crustacean stock
• Healthy pinch of saffron
• Fresh parsley or thyme - your desired garnish

For the Brown Butter Lobster

• 1 stick of butter
• 400g-500g cooked lobster meat

Note: Please feel free to make your own stock. I prefer a crustacean stock for this risotto to bring out briny, seafood-y flavours. I came across Woh Hup's Concentrated Scallop stock in the supermarket and felt it created the pleasing aroma I was going for.

Instructions

1. Prepare the stock as per the packaging instructions, and add the saffron threads. Make sure the stock stays hot throughout the preparation of this dish.
2. Heat a large skillet over medium heat and add the butter. Once the butter is melted, add the onion and garlic and sauté until the onion is soft and translucent.
3. Add the lemon juice, Italian seasoning and salt and pepper.
4. Add the wine and stir as the wine reduces (cook for about 5 minutes until the wine reduces). Turn the heat to medium-low and add the rice. Toss the rice in the onion mixture until it's coated and move it around the pan for about 1 minute.
5. Add the hot stock about 1/2 cup at a time, stirring constantly and waiting until the stock is absorbed by the rice until you add another 1/2 cup. Repeat the process above until all the stock has been added and absorbed by the rice and a creamy sauce has formed, stirring constantly throughout.
6. For the Brown Butter Lobster: Melt the butter in a light-colored, high-sided large frying pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will go from from yellow to golden-tan to a toasty-brown. Once you smell that nutty aroma, immediately take the pan off the heat. Add the lobster meat, and toss gently to combine.
7. Serve lobster with risotto, as well as your desired garnish.