Lobster Risotto Recipe
Risotto with lobster, jalapenos, corn, green peas, and sun-dried tomatoes.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the broth
In a saucepan, bring the chicken or seafood broth to a simmer and keep it warm over low heat.
- 2
Sauté the aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and jalapeno, sautéing until the onion is translucent. Add the garlic and cook for another minute.
- 3
Toast the rice
Add the arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.
- 4
Add broth gradually
Pour in a ladle of warm broth and stir continuously until the liquid is almost absorbed. Repeat this process, adding one ladle of broth at a time, stirring frequently, until the rice is al dente. This should take about 18-20 minutes.
- 5
Incorporate vegetables and lobster
Stir in the corn, green peas, sun-dried tomatoes, and the remaining butter. Fold in the lobster meat gently, and cook for an additional 2-3 minutes to heat through.
- 6
Finish the risotto
Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
- 7
Serve
Garnish with fresh parsley and serve hot.
