Lobster Risotto Recipe
Make Lobster Risotto Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken or seafood broth over medium heat. Keep it warm but not boiling.
- 2
Sauté Shallots and Garlic
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted.
- 4
Deglaze with Wine
Pour in the dry white wine and stir until it's mostly absorbed by the rice.
- 5
Add the Broth Gradually
Start adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 6
Incorporate Lobster and Cheese
Once the rice is cooked, gently fold in the chopped lobster meat, grated Parmesan cheese, remaining tablespoon of butter, salt, and black pepper. Stir until everything is well combined and heated through.
- 7
Serve and Garnish
Serve the risotto immediately, garnished with chopped fresh parsley.