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Ingredients
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Main Ingredients
Aromatics and Seasoning
Dairy
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the chicken or seafood broth over medium heat. Keep it warm but not boiling.
- 2
Sauté Aromatics
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped shallots and sauté until translucent, about 2-3 minutes. Add the minced garlic and cook for another minute.
Cooking the Risotto
- 3
- 4
Deglaze with Wine
Pour in the dry white wine and stir continuously until it has mostly evaporated.
- 5
Add Broth Gradually
Start adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
- 6
Incorporate Lobster
About 5 minutes before the risotto is done, gently fold in the fresh lobster meat, chopped parsley, salt, and black pepper to taste.
Finishing Touches
- 7
Add Cheese
Remove the risotto from heat and stir in the grated Parmesan cheese until melted and creamy.
- 8
Serve
Serve the lobster risotto immediately, garnished with additional parsley if desired.