Lobster Risotto Recipe
Creamy risotto with fresh lobster meat.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over low heat to keep it warm during the cooking process.
- 2
Sauté Onions and Garlic
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- 3
Add Arborio Rice
Stir in the arborio rice and cook for about 2 minutes, allowing the rice to absorb the flavors.
- 4
Deglaze with Wine
Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice.
- 5
Incorporate Broth Gradually
Begin adding the warm chicken broth, one ladleful 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
Add Lobster and Finish
Once the rice is cooked, gently fold in the lobster meat, remaining butter, Parmesan cheese, and season with salt and black pepper to taste. Stir until well combined and creamy.
- 7
Garnish and Serve
Remove from heat, sprinkle with fresh parsley, and serve immediately.