A James Beard Foundation Semifinalist walks into a risotto battle the way a card counter walks into a casino — with a studied calm that unnerves people who don't know what's happening. Sam Diminich, whose Restaurant Constance in Charlotte has been one of the South's most quietly serious rooms since it opened, did not appear nervous at S23E4.
Lobster risotto is a patience dish masquerading as a technique dish. Diminich's approach: toast the Arborio in dry fat until the grain edge goes translucent, then add white wine in a single aggressive pour and let it reduce completely before the stock begins. The lobster stock itself is built from the shells, roasted dry in a 450°F oven before the liquid goes in — this drives out moisture and concentrates the Maillard compounds before they hit the pot.
Restaurant Constance is worth the drive to Charlotte. Bobby's risotto, per the judges, was not worth the trip across the studio.