Lobster Risotto Recipe

Sauté Aromatics

In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.

Toast the Rice

Add the Arborio rice to the saucepan and stir to coat the rice with the oil. Toast the rice for about 2 minutes, stirring frequently until the edges of the rice grains become slightly translucent.

Add Chicken Broth

Gradually add the chicken broth, one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Incorporate Spinach and Cheese

In the final few minutes of cooking, stir in the chopped spinach and Romano cheese. Mix well until the cheese is melted and the spinach is wilted. Remove from heat and set aside.

Cook the Bacon

In a skillet over medium heat, cook the chopped bacon until crispy. Once cooked, remove the bacon and place it on a paper towel to drain excess fat.

Sauté Lobster and Tomatoes

In the same skillet, add the cooked lobster meat and diced Roma tomatoes. Sauté for about 2-3 minutes until heated through. Season with salt and black pepper, and stir in the chopped basil.

Combine with Risotto

Gently fold the bacon and lobster-tomato mixture into the creamy risotto. Adjust seasoning if necessary.