Lobster Risotto Recipe
Carnaroli rice, Maine lobster, asparagus, pistachio arugula pesto, fontina, parmesan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a saucepan, heat the chicken or seafood broth over low heat. Keep it warm while you prepare the risotto.
Sauté Aromatics
In a large skillet or pot, heat olive oil over medium heat. Add the shallots and cook until translucent, about 3 minutes. Add minced garlic and sauté for another minute.
Toast the Rice
Add the Carnaroli rice to the skillet, stirring to coat the rice with oil. Toast for about 2 minutes until the edges are translucent.
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Incorporate Asparagus and Lobster
When the rice is nearly done, stir in the asparagus pieces and cooked lobster. Cook for an additional 4-5 minutes until the asparagus is tender.
Add Cheeses
Remove the skillet from heat. Stir in the Fontina and Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
Serve
Plate the risotto and drizzle with pistachio arugula pesto. Serve immediately and enjoy!
