Description
A rich and flavorful creamy risotto with tender lobster chunks, perfect for special occasions or an indulgent meal.
Ingredients
- 1 lb lobster tails, cooked and chopped
- 1 cup Arborio rice
- 4 cups seafood or chicken stock
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 1 tbsp lemon juice
Instructions
- In a large saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic, cooking until softened and fragrant (about 3 minutes).
- Add the Arborio rice to the pan, stirring to coat the rice with the oil and butter, and cook for 1-2 minutes.
- Pour in the white wine, stirring constantly until it has mostly absorbed into the rice.
- Gradually add the warm stock, 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more stock.
- Once the rice is tender and creamy (about 18-20 minutes), stir in the heavy cream, Parmesan cheese, and lobster meat. Cook for an additional 2-3 minutes until the lobster is heated through.
- Season with salt, pepper, and lemon juice to taste. Remove from heat.
- Garnish with fresh parsley and serve immediately.
Notes
- If you prefer a lighter version, you can substitute the heavy cream with half-and-half.
- Make sure to use freshly cooked lobster for the best flavor and texture.
- Stir the risotto frequently to prevent it from sticking to the bottom of the pan and to achieve the creamy texture.