Lobster and leeks risotto

Author: 5/15
Risotto au homard et poireau
Preparation 30
Baking 60
Portions 4
Freezing No


  • 8 saffron pistils
  • 125 ml (1/2 cup) of white wine
  • 1 liter (4 cups) of fish fumet or vegetables broth
  • 30 ml (2 tablespoons) of butter
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 330 ml (1 1/3 cup) of arborio rice
  • 1 package of frozen lobster flesh of 200 gr, thawed (or 375 ml - 1 1/2 cup of fresh lobster flesh
  • 30 ml (2 tablespoons) of fresh chopped dill
  • Salt and pepper up to taste
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  • In a bowl, infuse saffron with white wine for an hour. Once infused, pour fish fumet in a casserole. Bring to a boil, cover and simmer at low heat. Maintain fumet hot throughout the preparation.
  • In a large and thick casserole, heat half of the butter (15 ml - 1 tablespoon) at medium-low heat. Fry leeks for 3 to 5 minutes, until tenderness.
  • Add rice and stir up to well coat all grains with butter. Stir 2 minutes until rice becomes translucent.
  • Pour white wine with pistils and a ladle of hot fumet (for about 125 ml - 1/2 cup). Cook at low heat while continuously stirring up until complete absorption of its liquid.
  • Repeat the operation with remaining fumet by adding a ladle at a time.
  • While pouring the last ladle, also add lobster and dill. Stir up until complete absorption of its liquid and until rice tenders. Count 18 to 20 minutes to entirely cook the risotto.
  • When serving, add remaining butter and seasonings. Serve right away into plates heated beforehand under hot water.

Chef's notes