Lobster Risotto And Fall Colors Recipe
Creamy risotto with lobster and seasonal vegetables.
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over low heat to keep it warm.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shallots and garlic, and sauté until translucent. Add the carrot, zucchini, and bell pepper. Cook for about 5-7 minutes until softened.
- 3
Toast the Rice
Stir in the Arborio rice and cook for 2 minutes, allowing it to absorb the flavors.
- 4
Add Wine
Pour in the white wine and let it simmer until it is mostly absorbed by the rice.
- 5
Cook the Risotto
Begin adding the warm chicken 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, or until the rice is creamy and al dente.
- 6
Incorporate Lobster and Cheese
Once the risotto is cooked, stir in the lobster meat, remaining butter, and Parmesan cheese. Mix well until everything is combined and creamy.
- 7
Season and Serve
Season with salt and black pepper to taste. Garnish with fresh parsley before serving.
