Lobster Risotto Recipe
Creamy risotto with chunks of lobster and herbs.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Broth
In a saucepan, bring the chicken or seafood broth to a simmer. Keep it warm over low heat.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- 3
Toast the Rice
Add the arborio rice to the skillet and stir for about 2 minutes, allowing it to lightly toast and absorb the flavors.
- 4
Add Wine
Pour in the white wine and stir continuously until it is mostly absorbed by the rice.
- 5
Incorporate Broth
Start adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 6
Finish with Lobster and Cheese
Once the rice is cooked, gently fold in the cooked lobster meat, remaining tablespoon of butter, grated parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.
- 7
Serve
Remove from heat and let sit for a couple of minutes before serving. Garnish with additional parsley and parmesan if desired.