Lobster Risotto Recipe

Name: Tiny Lou's LOBSTER RISOTTO Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 1 cup Lobster meat, cooked and chopped; 4 cups Chicken or seafood broth; 1 cup Dry white wine; 2 tbs Shallots, finely chopped; 2 cloves Garlic, minced; 1 cup Parmesan cheese, grated; 2 tbs Butter; 2 tbs Olive oil; 1 cup Foraged mushroom purée; 2 tbs Fresh tarragon, chopped; 2 tbs Savory herbs (like thyme or parsley), chopped; to taste Salt; to taste Black pepper

Inspired by Tiny Lou's

Time45m

Serves4

foraged mushroom purée, tarragon coulis, savory herbs

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Ingredients

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Ingredients

1 cup Arborio rice

1 cup Lobster meat, cooked and chopped

4 cups Chicken or seafood broth

1 cup Dry white wine

2 tbs Shallots, finely chopped

2 cloves Garlic, minced

1 cup Parmesan cheese, grated

2 tbs Butter

2 tbs olive oil

1 cup Foraged mushroom purée

2 tbs Fresh tarragon, chopped

2 tbs Savory herbs (like thyme or parsley), chopped

to taste Celtic sea salt

to taste black pepper

Method

Directions

Prepare the Broth

In a saucepan, heat the chicken or seafood broth and keep it warm over low heat.

Sauté Aromatics

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shallots and garlic, and sauté until softened, about 3 minutes.

Toast the Rice

Add the Arborio rice to the skillet and stir to coat in the butter and oil. Toast the rice for about 2 minutes until it becomes slightly translucent.

Deglaze with Wine

Pour in the dry white wine and stir until it has mostly evaporated.

Cook the Risotto

Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Add Lobster and Cheese

Stir in the cooked lobster meat, remaining tablespoon of butter, and Parmesan cheese. Season with salt and black pepper to taste.

Finish with Purée and Herbs

Fold in the foraged mushroom purée, chopped tarragon, and savory herbs. Adjust seasoning if necessary.

Serve

Plate the risotto and garnish with additional herbs or a drizzle of olive oil if desired.