Description
A decadent and creamy Lobster Risotto recipe, perfect for a luxurious dinner experience. This dish features tender lobster meat nestled in velvety Arborio rice, seasoned with Parmesan cheese and white wine.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups Chicken or seafood broth
- 1 cup Dry white wine
- 1 cup Lobster meat
- 1 medium Onion
- 2 cloves Garlic
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons Fresh parsley
- 2 wedges Lemon
Instructions
- Warm the broth in a large pot over medium heat.
- In another pot, heat olive oil and butter over medium heat. Sauté chopped onion until translucent, then add minced garlic and cook for another minute until fragrant.
- Stir in the Arborio rice, coating each grain, and toast for about 2 minutes until lightly golden.
- Pour in the dry white wine and stir until mostly evaporated.
- Add the warm broth one ladle at a time, stirring continuously until the rice absorbs the liquid, about 18-20 minutes, until creamy and al dente.
- Gently fold in the lobster meat and grated Parmesan cheese. Season with salt and pepper to taste.
- Remove from heat, let sit for a couple of minutes, then garnish with fresh parsley and serve with lemon wedges.
Notes
- Constant stirring is crucial for releasing the starch from the Arborio rice to achieve a creamy texture.
- Serve lemon wedges on the side to brighten the flavors of the lobster risotto.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg