Lobster Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Stock

   In a saucepan, heat the chicken or seafood stock over medium heat and keep it warm.

2. 2

   Sauté Aromatics

   In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and toast for about 2 minutes, stirring frequently until the rice is lightly golden.

4. 4

   Deglaze with Wine

   Pour in the dry white wine and stir until the wine is mostly absorbed by the rice.

5. 5

   Add Stock Gradually

   Begin adding the warm stock, one ladle at a time, stirring continuously. Allow each addition of stock to be absorbed before adding the next. This process will take about 18-20 minutes.

6. 6

   Incorporate Saffron

   In the last 5 minutes of cooking, add the saffron threads, English peas, sundried tomatoes, and chopped lobster meat. Stir to combine.

7. 7

   Finish with Cheese and Butter

   Once the rice is creamy and al dente, remove from heat. Stir in the remaining butter and grated Parmesan cheese. Season with salt and black pepper to taste.

8. 8

   Serve

   Serve the risotto hot, garnished with additional Parmesan cheese if desired.