Easy and Decadent Lobster Risotto
Enjoy this easy and decadent Lobster Risotto as a special meal on Valentine's Day, or anytime you'd like to treat yourself! Creamy rice and sumptuous lobster will absolutely delight your taste buds!
Equipment
- Large skillet
Ingredients
- 8 oz lobster cooked (roughly meat from 4 small lobster tails)
- 1 cup Arborio rice
- 4 cups chicken broth (low salt) can also sub fish broth or seafood stock; may require a bit more or less than 4 cups
- 1 stalk celery diced
- 1 carrot cut into small pieces
- 1 shallot minced
- 5 cloves garlic
- 2 tablespoon butter split (plus additional to add at the end if desired); can sub olive oil
- ½ cup Parmigiano Reggiano freshly grated (plus additional for garnish)
- ½ cup white wine recommend using Sauvignon Blanc
- salt to taste
- pepper to taste
- Italian parsley optional garnish
Instructions
- Heat up a large skillet to medium-high and add 1 tablespoon butter (or olive oil). When the butter starts to melt, add the cut up carrots. Cook stirring frequently for 5 minutes. Add the celery to the carrots, and cook for another 5 minutes (or until tender), stirring frequently. Remove both celery and carrots from the skillet and set aside.
- Lower the heat to medium and add the additional tablespoon of butter (or olive oil). Once the butter has melted then add the garlic and shallot. Cook for around 2 minutes stirring constantly, and then add the Arborio rice. Stir for around a minute, and ensure that the grains of rice are coated with the butter. Then add the white wine to deglaze (stir and scrape up any brown bits from the pan at this time). Cook until the wine has mostly been cooked off or absorbed.
- Right after, start adding the chicken or fish broth about ½ cup at a time. Continuously stir until the rice has absorbed the liquid. Once it has, add more broth or stock (½ cup at a time) and continue this process until the rice is unable to absorb any more liquid. During this process, add a pinch of salt from time to time. It took around 4 cups of broth for me, but you may need a little more or a little less.
- Turn down the heat to low. Add the cooked carrot and celery back in along with the Parmesan cheese (freshly grated Parmigiano Reggiano is preferred), and stir to incorporate. Then add salt and pepper to taste. The rice should be creamy, al dente (a little bite to it), AND all'onda (a bit flowy) if you want risotto perfection. 😊
- Last but not least, add the cooked lobster meat. You can either stir it in, or just set it on top of the risotto for an impressive presentation. Bear in mind that the lobster meat is already cooked, so you only want to gently heat it through. Garnish with Italian parsley and additional freshly grated Parmigiano Reggiano if desired for the perfect finishing touch! An extra dab of butter wouldn't go amiss!
Notes
Enjoy this easy to make and decadent Lobster Risotto! Suggested pairings are roasted asparagus, and a nice dry white wine such as Chardonnay or Sauvignon Blanc if you like. :-)
Take pride in your masterpiece and knowing that you are indulging in Italian Risotto, one of the 1,000 Foods to Eat Before You Die!
Nutrition
Calories: 457kcalCarbohydrates: 42gProtein: 39gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 163mgSodium: 1045mgPotassium: 863mgFiber: 2gSugar: 5gVitamin A: 5411IUVitamin C: 6mgCalcium: 465mgIron: 3mg
Tried this recipe?Let us know how it was!
