Name: Lobster Risotto: A Creamy Delight for Seafood Lovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 ½ cups Arborio rice; 4 cups seafood stock; 1 cup dry white wine; 1 lb lobster meat, cooked and chopped; 1 medium onion, finely chopped; 2 cloves garlic, minced; ½ cup grated Parmesan cheese; 2 tablespoons unsalted butter; 2 tablespoons olive oil; Salt and pepper, to taste; Fresh parsley, chopped (for garnish); Zest of 1 lemon; Juice of 1 lemon

Description

Experience the rich flavors of this Lobster Risotto, featuring creamy Arborio rice combined with tender lobster meat, a splash of white wine, and a touch of lemon zest. Ideal for special occasions or a cozy night in, this dish promises a delightful culinary experience.

Ingredients

Scale

1 ½ cups Arborio rice
4 cups seafood stock
1 cup dry white wine
1 lb lobster meat, cooked and chopped
1 medium onion, finely chopped
2 cloves garlic, minced
½ cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Zest of 1 lemon
Juice of 1 lemon

Instructions

If using homemade seafood stock, simmer shrimp shells, fish bones, and aromatics (onion, celery, carrots) in a large pot of water for 30-45 minutes. Strain and keep warm. If using store-bought stock, heat it in a separate pot and keep warm.
In a large, heavy-bottomed saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.
Add minced garlic and sauté for an additional 1-2 minutes, stirring frequently.
Add Arborio rice to the pan and stir for 2-3 minutes to toast slightly.
Pour in the dry white wine and stir continuously until mostly absorbed, about 3-4 minutes.
Begin adding warm seafood stock, one ladle at a time, stirring gently until absorbed before adding more. This process takes about 18-20 minutes, until the rice is al dente and creamy.
Gently fold in the chopped lobster meat, being careful not to over-stir.
Add the remaining tablespoon of butter, grated Parmesan cheese, lemon zest, and lemon juice. Stir until well combined and cheese has melted. Season with salt and pepper to taste.
Remove from heat and let sit for a minute. Spoon into warm bowls and garnish with freshly chopped parsley. Optionally, sprinkle additional Parmesan cheese on top.
Enjoy your lobster risotto with a glass of the same dry white wine used in the recipe.

Notes

Use the freshest lobster meat for the best flavor.
Stirring is essential for achieving a creamy texture; take your time.
If the risotto is too thick, add more stock or water to loosen it.
Consider adding peas, asparagus, or saffron for a twist.

Prep Time: 15 minutes
Cook Time: 30 minutes