what's the diffrence when ommited to add any butter in seafood risotto like lobster risotto?
hi iam big fan of lobster risotto.
i normally do not put any butter into my dish.
but i am not sure if butter makes really big diffrence in dish like risooto.
can i maintain its flavor without adding any butter in the final process?
could anyone explain this issue?
I believe the butter helps to emulsify the starch from the arborio, turning it into a creamy sauce.
I use butter and a splash ofd cream to finish risotto. For me it makes it a little bit richer especially when making a lobster risotto. I like it on the slightly decadent side.
Butter makes the end result richer and creamier. Gives it a mouthfeel that you don't get without it. Whether that's better to your palate is something only you can decide. :)
i use butter in ALL my risottos, except Seafood Risotto, as I think it tends to mask the delicate flavor of the fishies.
I would make the risotto first,,, Saute lobster meat in butter on its own then fold in as rissoto is finishing ,, a good stock and nice cheese is important too,,