Saffron Risotto Recipe • Rouses Supermarkets

Ingredients

• 28 ounces chicken stock
• 1 tablespoon vegetable oil
• 1/2 onion, finely chopped
• 1 cup Arborio rice
• 1 pinch of salt
• 1 cup white wine
• Large pinch of saffron
• 2 sticks plus 1 tablespoon butter, unsalted, cut into small pieces
• 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)
• 3 tablespoons water
• 2 lobster tails, removed from the shell
• 2 (9¾-inch) wooden skewers