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lobster risotto

lobster risotto

This luxurious Lobster Risotto combines the richness of creamy Arborio rice with the delicate sweetness of fresh lobster meat, creating a dish that is perfect for special occasions or a treat for seafood lovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 620 kcal

Equipment

  • 1 large saucepan
  • 1 cooking pot
  • 1 ladle
  • 1 cutting board
  • 1 serving bowls

Ingredients
  

  • 1 ½ cups Arborio rice
  • 4 cups low-sodium seafood stock Keep warm throughout the cooking process.
  • 2 cups cooked lobster meat, chopped Add at the end of cooking process just to warm through.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ¾ cup dry white wine
  • 1 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter One tablespoon for cooking, one for stirring in at the end.
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped For garnish.

Instructions
 

  • In a large saucepan, heat the seafood stock over medium heat until it is simmering. Keep it warm throughout the cooking process.
  • In a separate cooking pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the Arborio rice to the pot, stirring frequently to coat the rice with oil and butter. Cook for about 2 minutes until the rice starts to slightly toast.
  • Pour in the dry white wine and stir until the liquid is almost completely absorbed by the rice.
  • Begin adding the warm seafood stock, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
  • Once the rice is cooked, gently stir in the cooked lobster meat, remaining tablespoon of butter, and the grated Parmesan cheese. Mix well and season with salt and pepper to taste.
  • Remove from heat and let the risotto sit for a couple of minutes to thicken slightly before serving.
  • Portion the risotto into serving bowls, garnish with fresh parsley, and serve hot.

Notes

For an enhanced flavor, consider adding a pinch of saffron to the broth during heating.
Leftover risotto can be cooled and refrigerated for a day. Reheat gently on the stove with a little broth to loosen it up.
Make sure not to overcook the lobster; it should be added at the end of the risotto cooking process just to warm through.