Risotto Dell’ Aragosto Recipe
Fresh lobster tails sautéed in extra virgin olive oil and tossed with slowly cooked Arborio rice.
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Ingredients
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Main Ingredients
Method
Cooking Steps
Prepare the Lobster
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the lobster tails and sauté for 3-4 minutes on each side or until cooked through. Remove from skillet and set aside.
Cook the Rice
Add Arborio rice to the skillet and stir for 1-2 minutes until the rice is well coated. Pour in the white wine and let it simmer until the wine is mostly absorbed.
Add Stock Gradually
Begin adding the warm stock one ladle at a time, stirring continuously. Allow the rice to absorb the stock before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
Finish the Risotto
Once the rice is cooked, stir in the grated Parmesan cheese, chopped parsley, salt, and pepper. Gently fold in the sautéed lobster tails.
Serve
Serve immediately, garnished with additional parsley and a sprinkle of Parmesan if desired.
