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Lobster Risotto

Williams Sonoma
  • 90 minutes
  • Serves 4

INGREDIENTS

2 tbsp

Chervil, fresh

1/2 cup

Fennel

2

Garlic cloves

1 1/2 cups

Leeks

1/4 tsp

Lemon, zest

2 cups

Arborio rice

1

Salt

1 tbsp

Olive oil

4 tbsp

Butter, unsalted

2 tbsp

Cognac or brandy

1/2 cup

White wine

Meat from tails and claws of 2 cooked lobsters, tail meat halved, cut into 1/2-inch pieces