Lobster Risotto Recipe
For this version of lobster ravioli, we used wonton wrappers instead of pasta dough. If you want actual pasta-encased lobster ravioli, then ...
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Lobster Risotto
Method
Cooking Directions for Lobster Risotto
Prepare the Broth
In a saucepan, heat the chicken or seafood broth over low heat. Keep it warm but not boiling.
Sauté Vegetables
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Toast the Rice
Add the arborio rice to the skillet and stir for about 2 minutes, allowing the rice to toast slightly.
Deglaze with Wine
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Incorporate Lobster and Finish
Once the rice is cooked, stir in the chopped lobster meat, remaining butter, grated Parmesan cheese, and season with salt and black pepper to taste. Cook for an additional 2-3 minutes until the lobster is heated through.
Garnish and Serve
Remove from heat, stir in chopped parsley, and serve immediately while hot.