Next week calls for effortless romance, and Bella Vita’s dinnerware and cookbooks are getting us all inspired! Have you ever tried oven-baked risotto? It’s basically magic. Enjoy this indulgent dinner for two with minimal dishes to clean or steps to follow. Watch the demo here, and keep scrolling for ingredients!
3/4 cup Arborio rice
2 1/2 cup chicken stock, divided
1/2 cup freshly grated Parmesan cheese
1/4 cup dry white wine
4 tablespoons unsalted butter, divided
1/2 teaspoon black pepper
2 lobster tails
Italian parsley, to garnish
Preheat oven to 350F. Place the rice and 2 cups of chicken stock in a Le Creuset. Cover and bake for 35 minutes, or until most of the liquid is absorbed. Meanwhile, use kitchen scissors to carefully butterfly the lobster tails. Place lobsters on a baking sheet and place on the second rack of oven, baking for 8-10 minutes, or until cooked through. Remove from the oven and carefully remove meat from the shells. Cut lobster into bite-sized pieces and toss in a small bowl of 2 tablespoons melted butter and chopped parsley. Set aside.
Once risotto is al dente, remove the Le Creuset from the oven. Add the remaining chicken stock, Parmesan, wine, butter, and pepper to the risotto. Stir for about 2 minutes, or until the rice is thick and creamy. Transfer risotto to dishes and spoon with buttery lobster.