Lobster Risotto On Valentine’s Day

Lobster Risotto On Valentine’s Day Valentine’s Day is known as the most romantic day of the year. It’s when you show your significant other how much you care about them, and that typically means showering them with love, candy, flowers, and of course, seafood. Seafood is one of the most favored delicacies in the United States, and that means finding the right dish in time for Valentine’s Day is crucial. Luckily, Lobster Risotto is relatively easy to cook, and it’s also pretty easy on your pocketbook. If you want to show your significant other the best, then you want to cook up some Lobster Risotto and really get the taste buds flowing! Lobster Risotto Lobster Risotto is generally made with the meat from  lobster bodies along with shells. It is sometimes made after tails and claws have already been dined on. Spiny lobsters are a favorite for this dish, since Half pound of lobster meat 2 cups of short grain rice 2 chopped shallots 2 chopped garlic cloves 4 tablespoons of olive oil Teaspoon of chopped parsley Small amount of saffron ¼ cup of white wine Salt 1 quart of fish or chicken stock About half of the lobster meat should be finely chopped. The saffron should be crushed and stirred into the white wine. Heat the olive oil on medium in a heavy pot, and saute the shallots for about 3 minutes. Then add in the rice and garlic, continuing to stir the mixture. Next, add the chopped lobster meat along with a pinch of salt. After that, add the saffron and white wine mix. Let the mix start to boil, but continue to stir. Keep the heat on medium and add the fish or chicken stock. You’ll want to keep cooking until the rice is finished. Make sure to add the unchopped lobster portion here, along with parsley and a pinch more salt if necessary. You’ll want to make sure that you serve this dish as soon as it is finished, along with a glass of white wine such as a Chardonnay. This is definitely the kind of meal that is going to impress your significant other and make your Valentine’s Day special.