lobster risotto
This luxurious lobster risotto is creamy and rich, making it a perfect dish for special occasions. The combination of tender lobster meat and Arborio rice creates a delightful flavor that will impress any guest.
Equipment
- 1 large saucepan
- 1 skillet
- 1 whisk
- 1 wooden spoon
- 1 ladle
- 1 chef's knife
- 1 cutting board
Ingredients
- 1 pound fresh lobster meat, cooked and chopped Can substitute with pre-cooked lobster meat or lobster tail.
- 1 ½ cups Arborio rice
- 4 cups chicken or seafood stock Ensure stock is warm throughout the cooking process.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¾ cup dry white wine
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter Divided into two portions for cooking.
- 2 tablespoons olive oil
- to taste salt
- to taste freshly ground black pepper
- chopped parsley, for garnish (optional)
Instructions
- In a saucepan, bring the stock to a gentle simmer over medium heat. Keep it warm throughout the cooking process.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, cooking until soft and translucent, about 5 minutes.
- Add the Arborio rice to the skillet, stirring continuously for about 2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it is fully absorbed by the rice.
- Begin adding the warm stock, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding more stock. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Once the rice is cooked, gently fold in the chopped lobster meat, grated Parmesan cheese, remaining butter, and season with salt and pepper to taste. Stir until well combined.
- Remove from heat and let the risotto rest for a couple of minutes before serving.
- Serve hot, garnished with chopped parsley if desired.
Notes
For added flavor, you can include a squeeze of lemon juice or a pinch of red pepper flakes.
If fresh lobster is unavailable, you can use pre-cooked lobster meat or lobster tail.
Ensure to keep the stock warm; adding cold stock can disrupt the cooking process of the rice.