Lobster Risotto

• 2 cups Arborio rice
• 6 cups seafood or chicken stock, warmed
• 1 pound lobster meat, cut into chunks
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent.
2. 2 Add garlic and cook for 1 minute more.
3. 3 Stir in Arborio rice to coat with oil and toast for 1-2 minutes.
4. 4 Pour in white wine and cook until absorbed.
5. 5 Begin adding warmed stock, one ladleful at a time, stirring frequently until each addition is absorbed before adding the next.
6. 6 After about 15 minutes, stir in lobster chunks and continue cooking until rice is creamy and just tender.
7. 7 Remove from heat and stir in butter and Parmesan cheese until smooth and creamy.
8. 8 Season with salt and pepper to taste.
9. 9 Garnish with chopped parsley before serving.

Equipment

• Large skillet
• Wooden spoon
• Ladle

Variations

• For a twist, add a splash of truffle oil at the end for a decadent flavor boost.

Substitutions

• Substitute lobster with shrimp or scallops if needed.
• Use vegetable stock for a vegetarian version.

Pairings

• Grilled asparagus
• Sautéed spinach
• Garlic bread

Nutrition

Tips

• Keep the stock warm throughout the cooking process to ensure even cooking.
• Stirring frequently helps release the starch in the rice for a creamier risotto.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of stock or water to maintain creaminess.

Freezing: Does not freeze well due to the texture of the rice.

Serving Suggestions

• Serve with a crisp Chardonnay or a sparkling mineral water.
• A simple green salad with lemon vinaigrette complements this dish beautifully.

FAQ