Description
A luxurious and creamy risotto studded with tender lobster meat, finished with Parmesan and butter for a rich, elegant dish.
Ingredients
- 1 ½ cups Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- 4 cups seafood or chicken broth, kept warm
- 1 lb cooked lobster meat, chopped
- 3 tablespoons unsalted butter
- ½ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley or chives, for garnish
Instructions
- In a large saucepan, heat olive oil over medium heat. Add the onion and cook until translucent, about 4–5 minutes.
- Add garlic and Arborio rice, stirring to coat the rice and lightly toast, about 2 minutes.
- Pour in the white wine and cook, stirring, until fully absorbed.
- Begin adding warm broth, one ladleful at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next. Continue for about 18–20 minutes, until the rice is creamy and just tender.
- When the rice is almost done, gently stir in the chopped lobster meat and cook for 2–3 minutes until heated through.
- Remove from heat and stir in butter and Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Serve immediately, garnished with chopped parsley or chives.
Notes
- Use high‑quality broth and fresh lobster for the best flavor.
- Stir frequently to release the rice’s starch for a creamy texture.
- Feel free to substitute half-and-half or cream for extra richness.
- Serve with a crisp green salad and a glass of Sauvignon Blanc.