Lobster Risotto Recipe
chopped maine lobster, parmesan, chives
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over low heat. Keep it warm but not boiling.
- 2
Sauté Aromatics
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the minced shallot and garlic, and sauté until translucent, about 3-4 minutes.
- 3
Cook the Rice
Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted. Pour in the white wine and stir until it is mostly absorbed.
- 4
Add Broth Gradually
Begin adding the warm chicken broth, one ladle at a time, stirring continuously. Allow the broth to be absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 5
Incorporate Lobster and Cheese
Once the rice is cooked, gently fold in the chopped lobster meat, remaining butter, and grated Parmesan cheese. Stir until well combined and creamy.
- 6
Finish with Chives
Remove from heat, and stir in the chopped chives. Season with salt and black pepper to taste.
- 7
Serve
Plate the risotto immediately, garnishing with additional chives and Parmesan if desired.