- Heat control: Maintain a gentle simmer throughout risotto cooking. Too hot and the liquid evaporates before the rice absorbs it; too low and the grains turn mushy before they cook through.
- Stirring rhythm: Stir often, especially after each addition of broth, to release starch for creaminess. Let the risotto rest for brief moments between stirs so the grains keep their integrity.
- Broth discipline: Add the next ladle only when the pan looks mostly dry and you can pull the spoon through and see the bottom for a beat. This signals proper absorption and prevents soupy results.
- Season smart: Parmesan is salty, so add salt after it melts in. Taste again after folding in the lobster butter before making any final adjustments.
- Lobster tenderness: The lobster is already cooked; warming it in butter with lemon is about flavor, not additional cooking. Keep it gentle so the meat stays soft.
- Texture target: Finished risotto should be creamy and slightly flowing—if it piles thickly, add a spoon of warm broth and stir to loosen just before serving.
- Avoiding bitterness: Let the wine fully absorb and cook off; if you still smell sharp alcohol, keep stirring until the aroma mellows.
Serving Suggestions
See more on the next page
Advertisement
