Description
A rich and creamy risotto featuring tender pieces of lobster meat.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups hot lobster stock or fish stock
- 1 pound cooked lobster meat, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add Arborio rice and toast for 2 minutes, stirring constantly.
- Pour in white wine and cook, stirring, until fully absorbed.
- Add one ladleful of hot stock to the rice, stirring until the liquid is absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
- Stir in the chopped lobster meat, Parmesan cheese, and butter. Mix well.
- Season with salt and pepper to your liking. Serve immediately.
Notes
- Keep your stock simmering gently on a back burner while making the risotto.
- Stirring frequently helps release the starch from the rice, creating the creamy texture.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 2
- Protein: 35
- Cholesterol: 150
Keywords: lobster risotto, creamy risotto, seafood rice, Arborio rice, Italian seafood