Lobster Saffron Squash Risotto with Truffle Squash Sauce

Lobster Saffron Squash Risotto with Truffle Squash Sauce



  • 8 quarts pot – (stainless steel)
  • 4 quarts pot
  • ¼ cup extra virgin olive oil
  • 1 cup Arborio rice
  • 3 cups chicken stock
  • ½ cup white wine (a what-you-would-drink chardonnay)
  • ½ cup heavy cream
  • ½parmesan cheese
  • ½lb fresh lobster meat
  • ½ cup diced orange tomato
  • ¼ cup each butternut, acorn, butter cup squash and orange bell pepper (all diced small)
  • 1 pinch saffron (big pinch)


  • 1 blender
  • 1 6-8 quart pot
  • 1 1/2 cup butternut (rough chopped)
  • ½ cup diced onion
  • ½ cup raw carrot (peeled and rough chopped)
  • ¼ cup extra virgin olive oil
  • 3 cups chicken stock
  • 3 cloves garlic
  • 1lb butter (cubed)
  • 2 tablespoons truffle oil (white or black)
  • salt pepper


For the sauce
Pre-heat pot then add olive oil. Add squash, onions, garlic and carrot and sauté until they start to caramelize. Add chicken stock to cover everything and bring to a slow boil. Cook until carrots are tender (do not let stock level reduce past ½ of the veggie: this is needed in the blending portion, add more stock if needed) Add truffle oil when carrots are tender. Take off heat and start ladling into blender (if you can get it all in, great, if not do as many batches as needed). Turn blender on and add about all the cubed butter, add a bit of salt and pepper to taste. If the blender binds add some warm chicken stock (if you have to do multiple batches cut back on butter per batch). Blend from low to high. Taste for salt and pepper and sometimes I add a fresh squirt of lemon and run for a bit longer. Keep Warm.
In 4 quart pot add stock and white wine, bring to a boil for a minute and reduce heat. In larger pot bring to med high heat add olive oil. Add all of rice and stir for about 2 minutes. Add enough stock to pot to just cover rice and start to stir with wooden spoon. Once stock has reduced and the rice is almost dry add the saffron and do another batch of stock the same as the first and keep stirring. Once stock has reduced again add all of the veggies except tomatoes and stock as the first time – stir. Do the same steps until rice is al dente and becoming creamy. At this point add cream and lobster meat. Stir until it reduces a little but, not dry like other stages. Add cheese and stir. The rice should be just creamy, not dry.

Serve in a bowl. Add tomatoes to top and drizzle sauce all over.
  • Publisher: Mercury Media and Entertainment
  • Foodies of New England
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