Saffron Lobster Risotto

• 1 cup risotto rice

• 2 tbsp butter

• 1 shallot, diced

• Salt & pepper, to taste

• 4 cups stock (as needed)

• A Small Pinch of Heray Saffron

• Chives, chopped

• Parsley, chopped

• 1 cup lobster meat

 • 2 to 3 scoops marine collagen (@nutracollagen)

1. In a saucepan, melt the butter over medium heat. Add the diced shallot and risotto rice, cooking until the shallots are soft and the rice is lightly toasted.

2. Begin adding the stock, one cup at a time. Stir continuously, allowing the rice to absorb the stock before adding more. Continue this process until the rice reaches a creamy consistency.

3. With the last cup of stock, add a pinch of saffron.

4. Once the final liquid is almost absorbed, stir in the lobster meat, chopped chives, and parsley.

5. Remove from heat and gently mix in the marine collagen and cheese until well combined.

6. Season with salt and pepper to taste, and serve immediately. Enjoy!

Risotto is a beloved dish from Northern Italy, traditionally made with a short-grain rice called Arborio. The creamy texture of risotto comes from the slow, meticulous process of stirring the rice while gradually adding broth. In this version, luxurious lobster and saffron, known as the “golden spice,” elevate the dish to new heights, blending rich seafood flavors with the earthy, aromatic tones of saffron.

This recipe was adapted and edited from Chef Gina Hansen’s Instagram (@the_chubby_home_chef).