Lobster Risotto
A creamy and rich lobster risotto that delivers the essence of the ocean in every bite. Perfect for special occasions or a cozy night in.
Ingredients
Main Ingredients
- 2 cups Arborio rice
- 4 cups lobster stock (preferably homemade) Can substitute with shrimp or vegetable stock.
- 1 cup white wine (dry, like Sauvignon Blanc)
- 1 cup cooked lobster meat, chopped Ensure lobster is fully cooked.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup Parmesan cheese, grated
- ¼ cup heavy cream For a lighter option, consider half-and-half.
- 2 tablespoons butter
- to taste Salt and pepper Adjust according to preference.
- to garnish Fresh parsley Chopped for garnish.
Instructions
Preparation
- Gather all the ingredients. Finely chop the onion and garlic, and ensure the lobster meat is cooked and chopped.
- Warm the lobster stock in a saucepan and keep it on low heat throughout the cooking process.
Cooking
- In a large pan, melt the butter over medium heat. Add the finely chopped onion and garlic, sautéing until soft and translucent, about 2-3 minutes.
- Add the Arborio rice to the pan and stir well to coat. Toast the rice for about 2 minutes until slightly translucent around the edges.
- Pour in the white wine and cook for 3-4 minutes, stirring constantly, until the wine mostly evaporates.
- Add the warm lobster stock one ladle at a time, stirring frequently, and wait until the rice absorbs the liquid before adding the next ladle. This typically takes around 18-20 minutes.
- Once creamy and cooked al dente, stir in the chopped lobster meat, heavy cream, and grated Parmesan cheese until combined and melted.
- Remove the pan from heat and let the risotto rest for about 2 minutes to intensify the flavors.
Serving
- Serve the Lobster Risotto warm, garnished with freshly chopped parsley and a sprinkle of additional Parmesan if desired.
Notes
For a varied taste, consider adding fresh herbs, lemon zest, or experimenting with different cheeses like Fontina or Pecorino.