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what's the diffrence when ommited to add any butter in seafood risotto like lobster risotto?

h
hae young Mar 13, 2009 05:51 AM

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?

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  1. f
    FlyerFan RE: hae young Mar 13, 2009 06:19 AM

    I believe the butter helps to emulsify the starch from the arborio, turning it into a creamy sauce.

    1. l
      Lenox637 RE: hae young Mar 13, 2009 06:20 AM

      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.

      1. Morganna RE: hae young Mar 13, 2009 06:20 AM

        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. :)

        1. k
          kjmerz RE: hae young Mar 13, 2009 06:26 AM

          i use butter in ALL my risottos, except Seafood Risotto, as I think it tends to mask the delicate flavor of the fishies.

          1. c
            chef24 RE: hae young Mar 13, 2009 07:16 AM

            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,,

            1. jfood RE: hae young Mar 13, 2009 07:33 AM

              jfood uses risotto naked at the end. He adds neither butter nor cream atthe end. Is it less creamy or less buttery, yup, but after 23 minutes of TLC to get the flavors of the stock, wine and main ingredient (whether mushrooms or protein) he wants to keep it true to tose flavors.

              1. b
                bnemes3343 RE: hae young Mar 13, 2009 07:38 AM

                Butter, in pretty much anything, adds flavor and mouth feel. Read Anthony Bourdain for verification.

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