Sell What You Cook: 50 Bestsellers

In the world of food, the right recipe can transform your passion into profit. Sell What You Cook: 10 Bestsellers is not just a collection of recipes—it’s a roadmap to creating dishes that turn heads, delight taste buds, and keep customers coming back for more. Whether you’re starting a food business, looking to expand your menu, or simply want to turn your kitchen into a profitable venture, these recipes have been crafted to stand out in both flavor and presentation. Get ready to cook up success with some of the most irresistible, crowd-pleasing dishes that have the potential to become the backbone of your culinary empire!

🌿 The Velvet Harvest Bowl

If you’re looking to create a dish that’s both comforting and memorable, look no further than The Velvet Harvest Bowl. This creamy, velvety risotto made with roasted butternut squash, coconut milk, and a hint of fresh sage creates a rich, indulgent flavor profile perfect for any season. Topped with toasted pine nuts for crunch and finished with a touch of Parmesan, it’s a dish that brings the flavors of fall or winter to life—comforting yet sophisticated enough for a fine dining menu or a casual night in.

🧾 Ingredients (Serves 4)

For the Risotto:

For the Toasted Pine Nuts:

🛠️ Tools You’ll Need

👨‍🍳 Step-by-Step Instructions

  1. Prepare and Roast the Squash
    Preheat your oven to 200°C (400°F). On a baking sheet, toss the butternut squash cubes with 1 tablespoon of olive oil and a pinch of salt. Spread them out in an even layer and roast for 20–25 minutes, flipping halfway, until golden and tender. Set aside to cool slightly.
  2. Toast the Pine Nuts
    In a small, dry pan over medium heat, toast the pine nuts for about 2-3 minutes, stirring occasionally, until golden brown and fragrant. Be careful—they burn quickly. Remove from the heat and set aside.
  3. Cook the Risotto Base
    In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and fresh sage leaves, cooking for an additional 1–2 minutes until fragrant.
  4. Add the Rice
    Stir in the Arborio rice and cook for 2–3 minutes, allowing it to lightly toast in the oil. The rice should begin to smell nutty and fragrant. This step helps the rice absorb the flavors better.
  5. Deglaze with Wine
    Pour in the dry white wine and cook, stirring occasionally, until most of the liquid has evaporated (about 2 minutes). This adds a wonderful depth of flavor to the dish.
  6. Add the Broth & Coconut Milk
    Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more broth. Continue this process for about 20 minutes, until the rice is al dente and creamy in texture. Add the coconut milk in during the last few minutes of cooking, stirring to incorporate.
  7. Incorporate the Roasted Squash
    Once the rice is cooked and creamy, fold in the roasted butternut squash. Stir gently, allowing the squash to blend with the risotto and break up slightly to create a smooth, velvety texture. Add grated Parmesan, freshly ground black pepper, and more salt to taste.
  8. Finish and Serve
    Spoon the risotto into individual bowls, garnishing with the toasted pine nuts, extra fresh sage leaves, and a sprinkle of Parmesan cheese. Serve hot and enjoy!

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🌟 Truffle Infused Beetroot Carpaccio with Goat Cheese Crumble & Pistachio Dust

For an appetizer that exudes elegance and sophistication, look no further than this Truffle Infused Beetroot Carpaccio. Thinly sliced beets are delicately infused with rich truffle oil, creating a vibrant yet subtle flavor profile. Topped with creamy goat cheese crumbles, roasted pistachio dust, and a drizzle of balsamic reduction, this dish is a feast for both the eyes and the palate. Perfect for upscale events, fine dining restaurants, or as the star of any elegant dinner party.

🧾 Ingredients (Serves 4)

For the Beetroot Carpaccio:

For the Goat Cheese Crumble:

For the Pistachio Dust:

For Garnish:

🛠️ Tools You’ll Need

👨‍🍳 Step-by-Step Instructions

  1. Prepare the Beets
    Begin by peeling the beets and using a sharp knife or mandolin slicer to slice them into paper-thin discs (approximately 2mm thick). Aim for uniformity so the slices look elegant on the plate. Place the sliced beets in a shallow dish.
  2. Infuse with Truffle Oil
    In a small bowl, whisk together the truffle oil, olive oil, salt, freshly cracked black pepper, and lemon juice. Drizzle this mixture evenly over the beet slices, making sure they’re gently coated. Cover with plastic wrap and let them marinate in the fridge for at least 20 minutes, allowing the flavors to infuse.
  3. Roast the Pistachios
    Preheat your oven to 180°C (350°F). Place the pistachios on a baking sheet and drizzle with olive oil and a pinch of salt. Roast in the oven for about 5-7 minutes, until they are fragrant and slightly golden. Let them cool, then use a microplane or fine grater to finely grind them into a powder. Set aside.
  4. Crumble the Goat Cheese
    Gently crumble the goat cheese into small chunks using your hands or a fork. If you like, sprinkle some fresh thyme leaves into the goat cheese for added flavor. Season lightly with salt to taste.
  5. Assemble the Dish
    On each plate, arrange the marinated beet slices in a circular pattern, slightly overlapping for a beautiful presentation. Scatter the crumbled goat cheese on top of the beet slices, ensuring that each bite has a bit of cheese.
  6. Finish with Pistachio Dust & Garnishes
    Lightly dust the beets with the roasted pistachio powder, creating a delicate layer. Garnish with fresh microgreens and a few edible flowers for extra elegance. Drizzle a small amount of balsamic reduction around the plate to add a touch of sweetness and acidity to balance the richness of the dish.
  7. Serve Immediately
    Serve the beetroot carpaccio fresh and chilled. This appetizer is best enjoyed with a crisp glass of white wine or champagne.

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🍤 Lemon-Lavender Infused Grilled Scallops with Mango-Avocado Salsa

This dish is the epitome of light, fresh, and sophisticated. Lemon-Lavender Infused Grilled Scallops paired with a zesty Mango-Avocado Salsa offers an unexpected yet delightful blend of flavors. The aromatic notes of lavender and citrus elevate the natural sweetness of the scallops, while the vibrant salsa adds a refreshing contrast. Perfect for an elegant appetizer or light main course, this recipe brings together delicate seafood and bright, seasonal ingredients in a beautifully balanced dish.

🧾 Ingredients (Serves 4)

For the Scallops:

For the Mango-Avocado Salsa:

For Garnish:

🛠️ Tools You’ll Need

👨‍🍳 Step-by-Step Instructions

  1. Prepare the Scallops
    Start by cleaning the scallops, removing any side muscle if still attached. Pat them dry with a paper towel to ensure they grill properly. In a small bowl, combine olive oil, lemon zest, fresh or dried lavender, salt, black pepper, and thyme. Rub this fragrant mixture all over the scallops and set them aside for 10–15 minutes to marinate.
  2. Make the Mango-Avocado Salsa
    While the scallops are marinating, prepare the salsa. In a mixing bowl, combine the diced mango, avocado, red onion, jalapeño (if using), and chopped cilantro. Squeeze fresh lime juice over the mixture and season with salt and pepper to taste. Gently toss to combine, being careful not to mash the avocado. Set aside for serving.
  3. Grill the Scallops
    Preheat your grill or grill pan over medium-high heat. Once hot, place the scallops on the grill, leaving enough space between them to cook evenly. Grill for about 2-3 minutes per side, or until the scallops develop a golden sear and become opaque throughout. Be sure not to overcook them—scallops should be firm to the touch but still tender. Remove from the grill and set aside to rest for a moment.
  4. Assemble the Dish
    To serve, arrange the grilled scallops in a line or circle on each plate. Spoon a generous amount of the mango-avocado salsa over the top of the scallops, allowing the juices to spill over. Garnish with a sprig of fresh thyme or lavender and a few microgreens for an added touch of elegance.
  5. Serve Immediately
    Serve this dish while the scallops are still warm, alongside a light white wine or sparkling water for a refreshing contrast.

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🌿 Herb-Crusted Lamb Chops with Roasted Garlic Mashed Potatoes and Rosemary Jus

For a main course that truly impresses, look no further than these Herb-Crusted Lamb Chops. The tender, juicy lamb is perfectly seasoned with a savory herb crust, roasted to perfection, and served with a rich rosemary jus. Paired with creamy Roasted Garlic Mashed Potatoes, this dish is a sophisticated and comforting choice for any special occasion. Whether you’re hosting a holiday dinner or a dinner party, these lamb chops will surely steal the show and leave your guests craving more.

🧾 Ingredients (Serves 4)

For the Herb-Crusted Lamb Chops:

For the Roasted Garlic Mashed Potatoes:

For the Rosemary Jus:

🛠️ Tools You’ll Need

👨‍🍳 Step-by-Step Instructions

  1. Prepare the Herb-Crust for the Lamb
    In a small bowl, mix the finely chopped rosemary, thyme, minced garlic, Dijon mustard, olive oil, lemon zest, salt, and pepper. Stir until everything is well-combined into a paste. Pat the lamb chops dry with paper towels to ensure a nice sear. Brush each chop with the herb mixture, making sure the meat is well-coated. Then, press the bread crumbs and Parmesan onto the lamb chops, ensuring a crust forms around the edges. Allow the lamb to rest for about 10 minutes.
  2. Roast the Garlic for the Potatoes
    Preheat your oven to 375°F (190°C). Place the unpeeled garlic cloves on a small piece of foil and drizzle with a little olive oil. Wrap the garlic in the foil and roast in the oven for about 20 minutes or until soft and fragrant. While the garlic roasts, proceed with the potatoes.
  3. Cook the Lamb Chops
    Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, sear the lamb chops for about 2-3 minutes on each side, or until they develop a deep golden crust. Transfer the chops to a roasting pan or baking sheet and roast in the oven at 375°F (190°C) for 8-10 minutes for medium-rare (adjust time for your desired doneness). Let the lamb rest for 5 minutes before serving to allow the juices to redistribute.
  4. Prepare the Roasted Garlic Mashed Potatoes
    While the lamb is roasting, bring a large pot of salted water to a boil. Add the cubed potatoes and cook for about 15-20 minutes, or until fork-tender. In the last 10 minutes of boiling, add the roasted garlic (unpeel it and squeeze out the soft cloves into the pot). Once the potatoes are done, drain the water and return the potatoes and garlic to the pot. Mash the potatoes and garlic together with a potato masher or ricer. Add butter and heavy cream, and season with salt and pepper. Mash until smooth and creamy. Garnish with fresh parsley.
  5. Make the Rosemary Jus
    In the same skillet you used for searing the lamb, add the red wine, beef stock, rosemary, thyme, salt, and pepper. Bring to a simmer, scraping up any brown bits from the bottom of the pan for added flavor. Let it reduce by half, about 8-10 minutes. Once reduced, strain the sauce to remove the herbs and any solids. Drizzle the jus over the lamb chops just before serving.
  6. Serve the Dish
    Arrange the lamb chops on a platter, spoon some of the mashed potatoes onto each plate, and drizzle with the rosemary jus. Garnish with additional fresh rosemary or thyme sprigs for a beautiful touch.

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🥂 Champagne-Poached Pears with Honey-Lavender Mascarpone

For a dessert that feels as luxurious as it tastes, look no further than these Champagne-Poached Pears. Poached in sparkling champagne and infused with fragrant vanilla and spices, the pears become tender and soaked in an elegant, fruity syrup. Paired with a creamy Honey-Lavender Mascarpone that adds a delicate floral note, this dessert is the perfect ending to any celebration or special dinner. It’s sophisticated, sweet, and surprisingly easy to prepare.

🧾 Ingredients (Serves 4)

For the Champagne-Poached Pears:

For the Honey-Lavender Mascarpone:

For Garnish:

🛠️ Tools You’ll Need

👨‍🍳 Step-by-Step Instructions

  1. Prepare the Pears for Poaching
    Peel, halve, and core the pears. Try to keep them as intact as possible for a beautiful presentation. In a medium saucepan, combine the champagne, water, sugar, cinnamon stick, vanilla bean (or extract), and cloves. Stir to dissolve the sugar, then bring the mixture to a gentle simmer over medium heat.
  2. Poach the Pears
    Once the poaching liquid is simmering, carefully add the pears, ensuring they are mostly submerged. Reduce the heat to low and let the pears poach for about 15-20 minutes, turning them occasionally. The pears should be tender when pierced with a fork but still hold their shape. As the pears poach, the champagne will reduce into a rich, flavorful syrup.
  3. Prepare the Honey-Lavender Mascarpone
    While the pears are poaching, prepare the mascarpone cream. In a mixing bowl, whisk together the mascarpone cheese, honey, chopped lavender, and lemon zest until smooth. If you prefer a creamier texture, add the heavy cream and continue to whisk until fully incorporated. Taste and adjust the honey or lavender according to your preference.
  4. Strain the Poaching Syrup
    Once the pears are tender, carefully remove them from the saucepan and set aside. Increase the heat slightly and let the poaching syrup simmer for an additional 5-10 minutes, allowing it to reduce to a thicker consistency. Strain out the spices and vanilla bean pods to leave a smooth syrup.
  5. Assemble the Dish
    To serve, place two pear halves on each plate and drizzle with the reduced poaching syrup. Spoon a dollop of the honey-lavender mascarpone next to the pears. Garnish with fresh lavender sprigs or a sprinkle of lemon zest for a pop of color. For added texture, sprinkle with crushed pistachios or toasted almonds.

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🌟 Golden Coconut-Crusted Scallops with Mango Salsa & Lime Crema

When you want to impress with a light yet flavorful appetizer, these Golden Coconut-Crusted Scallops are a guaranteed crowd-pleaser. Perfectly seared on the outside with a golden coconut crust and tender inside, each scallop is paired with a refreshing Mango Salsa and topped with a tangy Lime Crema for a burst of tropical flavor. This dish is not only a feast for the taste buds but also for the eyes, making it an ideal starter for any special occasion or dinner party.

🧾 Ingredients (Serves 4)

For the Coconut-Crusted Scallops:

For the Mango Salsa:

For the Lime Crema:

For Garnish (Optional):

🛠️ Tools You’ll Need

👨‍🍳 Step-by-Step Instructions

  1. Prepare the Mango Salsa
    In a small mixing bowl, combine the diced mango, red bell pepper, red onion, cilantro, and jalapeño (if using). Drizzle with lime juice and season with salt and pepper. Toss everything gently to combine. Set aside and allow the flavors to meld together while you prepare the scallops.
  2. Prep the Scallops
    Pat the scallops dry with paper towels to remove any excess moisture. This is crucial for getting a crispy crust. Season them lightly with salt and pepper on both sides. In three shallow bowls, prepare your dredging stations: one with flour, one with the beaten egg, and one with a mixture of shredded coconut and panko breadcrumbs.
  3. Dredge the Scallops
    Dredge each scallop in the flour, ensuring it’s fully coated, then dip it into the beaten egg, allowing any excess to drip off. Finally, coat the scallop with the coconut-panko mixture, pressing lightly to ensure it sticks. Repeat with all the scallops.
  4. Cook the Scallops
    Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the scallops to the pan. Sear them for about 2-3 minutes per side, or until the crust is golden brown and the scallops are opaque and tender inside. Avoid crowding the pan to ensure they cook evenly. Once done, transfer the scallops to a plate lined with paper towels to drain any excess oil.
  5. Prepare the Lime Crema
    In a small bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, salt, and pepper. Taste and adjust the seasoning, adding more lime juice or salt if needed. The crema should be smooth and creamy with a tangy lime flavor.
  6. Assemble the Dish
    Arrange the cooked coconut-crusted scallops on a serving platter. Spoon a small amount of mango salsa on top of each scallop, allowing the vibrant colors to pop. Drizzle with the lime crema and garnish with fresh cilantro leaves and lime wedges for a zesty finish.

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🌱 Grilled Avocado & Herb-Stuffed Chicken Breast with Pesto Drizzle

If you’re looking for a dish that combines fresh flavors with an elegant twist, this Grilled Avocado & Herb-Stuffed Chicken Breast is your answer. Tender chicken breasts are filled with creamy avocado, fresh herbs, and a hint of lemon, then grilled to perfection for a smoky, juicy finish. Topped with a vibrant pesto drizzle, this dish is as beautiful as it is delicious, making it perfect for both weeknight dinners and special occasions.

🧾 Ingredients (Serves 4)

For the Grilled Chicken:

For the Pesto Drizzle:

🛠️ Tools You’ll Need

👨‍🍳 Step-by-Step Instructions

  1. Prepare the Chicken Breasts
    Start by making a pocket in each chicken breast: Place the chicken flat on a cutting board and, using a sharp knife, carefully slice horizontally through the middle to create a pocket without cutting all the way through. Be gentle to keep the shape intact.
  2. Prepare the Avocado Filling
    In a small bowl, mash the avocado with a fork until smooth but still slightly chunky. Add the chopped cilantro, parsley, lemon zest, minced garlic, salt, and pepper, and mix everything together until well combined. Taste and adjust seasoning if needed.
  3. Stuff the Chicken
    Carefully stuff each chicken breast with the avocado mixture. Use toothpicks to secure the opening if necessary. Be sure not to overstuff, as you want the filling to stay in place while grilling.
  4. Grill the Chicken
    Preheat your grill or grill pan over medium-high heat. Brush the chicken breasts with a little olive oil to prevent sticking and add flavor. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C), and the chicken is golden brown and cooked through. Use tongs to flip the chicken gently.
  5. Prepare the Pesto Drizzle
    While the chicken is grilling, make the pesto. In a food processor, combine the basil, pine nuts, garlic, parmesan cheese, olive oil, lemon juice, salt, and pepper. Blend until smooth. If the pesto is too thick, add a little extra olive oil to reach your desired consistency. Taste and adjust the seasoning as needed.
  6. Assemble and Serve
    Once the chicken is cooked, remove it from the grill and let it rest for 2-3 minutes. Drizzle with the fresh pesto sauce before serving. You can also garnish with extra fresh herbs, lemon wedges, or a sprinkle of parmesan cheese.

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🥘 Saffron-Infused Risotto with Roasted Butternut Squash & Toasted Walnuts

Indulge in the luxurious flavors of this Saffron-Infused Risotto with Roasted Butternut Squash & Toasted Walnuts. The creamy risotto, delicately infused with the rich golden hue of saffron, is perfectly balanced with the sweetness of roasted butternut squash and the crunch of toasted walnuts. This dish is the epitome of comfort and sophistication, making it ideal for a cozy dinner or a special celebration.

🧾 Ingredients (Serves 4)

For the Risotto:

For the Roasted Butternut Squash:

For the Toasted Walnuts:

🛠️ Tools You’ll Need

👨‍🍳 Step-by-Step Instructions

  1. Roast the Butternut Squash
    Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil, salt, pepper, and a pinch of ground cinnamon if desired. Toss to coat evenly. Roast for 25-30 minutes, flipping halfway through, until the squash is golden and tender. Set aside.
  2. Infuse the Broth with Saffron
    In a small bowl, add the saffron threads to ½ cup of hot broth. Let it steep for 10 minutes to release the full color and flavor of the saffron. Keep the remaining broth warm in a saucepan over low heat while you prepare the risotto.
  3. Prepare the Risotto Base
    In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
  4. Cook the Risotto
    Add the Arborio rice to the pan and stir it into the onion and garlic mixture, allowing it to lightly toast for 1-2 minutes. This step will help the rice absorb the flavors. Then, pour in the dry white wine and stir until it has mostly evaporated.
  5. Add the Saffron Broth
    Begin adding the warm saffron-infused broth, one ladle at a time, stirring constantly. Wait until the liquid has been absorbed before adding more broth. Continue this process, stirring frequently, for about 18-20 minutes. The risotto should be creamy and the rice tender yet firm to the bite (al dente).
  6. Finish the Risotto
    Once the risotto is fully cooked and creamy, remove the pan from the heat. Stir in 2 tablespoons of butter and the grated Parmesan cheese until melted and smooth. Taste and adjust the seasoning with salt and pepper.
  7. Toast the Walnuts
    While the risotto cooks, toast the chopped walnuts in a small skillet over medium heat. Add the walnuts and 1 teaspoon of olive oil, and toast them for about 3-4 minutes, stirring occasionally, until fragrant and lightly golden. Be careful not to burn them.
  8. Assemble the Dish
    Spoon the risotto onto serving plates and top with the roasted butternut squash. Sprinkle with the toasted walnuts for a crunchy texture and finish with freshly chopped parsley. Optionally, garnish with additional grated Parmesan for extra flavor.

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🍝 Truffle-Infused Linguine with Wild Mushrooms & Lemon-Garlic Butter Sauce

Elevate your pasta game with this indulgent Truffle-Infused Linguine with Wild Mushrooms & Lemon-Garlic Butter Sauce. The earthy, aromatic flavor of truffle oil combines beautifully with the rich, savory mushrooms and the zesty brightness of lemon, creating a perfect balance in every bite. This dish is simple yet sophisticated—ideal for a romantic dinner or an unforgettable dinner party.

🧾 Ingredients (Serves 4)

For the Pasta:

For the Mushroom Sauce:

For Garnish:

🛠️ Tools You’ll Need

👨‍🍳 Step-by-Step Instructions

  1. Cook the Linguine
    Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to the package instructions, usually about 9-11 minutes, until al dente. Be sure to stir occasionally to prevent the pasta from sticking. Once cooked, reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
  2. Prepare the Mushroom Sauce
    While the pasta is cooking, heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter has melted, add the sliced wild mushrooms. Sauté them for about 5-6 minutes until tender and slightly browned. Stir occasionally to ensure even cooking.
  3. Infuse the Garlic and Thyme
    Once the mushrooms are golden, add the minced garlic and fresh thyme. Sauté for another 1-2 minutes until the garlic becomes fragrant and golden. Be careful not to burn the garlic.
  4. Create the Lemon-Garlic Butter Sauce
    Reduce the heat to low. Add the lemon juice and zest to the mushrooms, stirring to combine. Then, pour in about 2 tablespoons of truffle oil (you can add more if you prefer a stronger truffle flavor) and stir it into the sauce. Season with salt and freshly cracked black pepper. If the sauce looks too thick, add a little of the reserved pasta water to loosen it up. Keep the sauce on low heat while you combine it with the pasta.
  5. Combine Pasta and Sauce
    Add the cooked linguine directly into the skillet with the mushroom sauce. Toss the pasta gently to coat it in the sauce, using tongs to lift and stir it until fully coated. If the sauce needs to be thinner, add a little more pasta water until it reaches your desired consistency.
  6. Finish with Parmesan and Garnish
    Once the pasta is coated in the creamy mushroom sauce, remove from heat. Stir in the grated Parmesan cheese, allowing it to melt into the sauce. For an extra truffle touch, drizzle a little more truffle oil on top. Garnish with fresh parsley and a few shavings of Parmesan cheese.

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🍤 Lobster-Infused Risotto with Champagne Butter Sauce & Crispy Leeks

Luxuriate in the flavors of the sea with this Lobster-Infused Risotto with Champagne Butter Sauce & Crispy Leeks. The creamy, perfectly cooked risotto is enriched with succulent lobster, while a delicate champagne butter sauce adds a touch of elegance. Topped with crispy leeks for crunch, this dish is perfect for a special celebration or when you want to truly impress your guests.

🧾 Ingredients (Serves 4)

For the Risotto:

For the Champagne Butter Sauce:

For the Crispy Leeks:

🛠️ Tools You’ll Need

👨‍🍳 Step-by-Step Instructions

  1. Prepare the Crispy Leeks
    Heat olive oil in a frying pan over medium heat. Slice the leeks into thin rings, then rinse them thoroughly to remove any dirt. Pat dry with a paper towel. Once the oil is hot, carefully add the leek rings in batches, frying for about 2-3 minutes or until golden and crispy. Remove the leeks from the oil with a slotted spoon and set them on a paper towel-lined plate to drain. Season with salt and pepper. Set aside for garnish.
  2. Cook the Risotto Base
    In a large skillet or sauté pan, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional minute, stirring occasionally to prevent burning.
  3. Toast the Arborio Rice
    Add the Arborio rice to the pan and stir it into the onions and garlic. Cook for 1-2 minutes, stirring frequently, to lightly toast the rice. This will help the rice absorb the liquid evenly and create a creamy texture.
  4. Deglaze with Wine
    Pour in the dry white wine and stir continuously until the wine has mostly evaporated, about 1-2 minutes.
  5. Cook the Risotto
    Begin adding the warm broth to the rice, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process for about 18-20 minutes until the rice is tender and creamy, but still has a slight bite to it (al dente). If you run out of broth before the rice is done, you can add a little water.
  6. Prepare the Champagne Butter Sauce
    While the risotto is cooking, heat the champagne in a small saucepan over medium heat. Allow it to simmer for 3-4 minutes until reduced by half. Once reduced, lower the heat and whisk in the butter, lemon juice, salt, and pepper. Stir until the butter is fully incorporated, then remove from heat. Set aside.
  7. Finish the Risotto
    Once the risotto is cooked, stir in the heavy cream, fresh thyme, and chopped lobster pieces. Continue stirring for another 2-3 minutes until the lobster is heated through and the risotto becomes creamy. Taste and adjust the seasoning with salt and pepper.
  8. Serve and Garnish
    Spoon the risotto onto plates, making sure to evenly distribute the lobster pieces. Drizzle the champagne butter sauce over the top. Garnish with the crispy leek rings and freshly chopped parsley.

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