Made with AI
Classic Lobster Risotto
Ingredients
- Arborio rice320 g
- Cooked lobster meat400 g
- Low-sodium seafood stock1200 ml
- Onion120 g
- Garlic cloves2 cloves
- Olive oil2 tbsp
- Dry white wine60 ml
- Grated Parmesan cheese30 g
- Fresh parsley2 tbsp
- Lemon zest1 lemon (zest only)
- Saltto taste
- Black pepperto taste
Instructions
- 1
Heat the seafood stock in a saucepan and keep it warm over low heat.
- 2
Finely chop the onion and garlic cloves.
- 3
In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until translucent.
- 4
Add the garlic and cook for another 1 minute, stirring frequently.
- 5
Add the Arborio rice and stir for 1-2 minutes until the grains are well coated and slightly translucent at the edges.
- 6
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
- 7
Begin adding the warm seafood stock, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 8
When the rice is almost done, gently fold in the cooked lobster meat and continue to cook for 2-3 minutes until heated through.
- 9
Remove the pan from the heat. Stir in the grated Parmesan cheese, lemon zest, and half of the chopped parsley. Season with salt and black pepper to taste.
- 10
Serve the risotto immediately, garnished with the remaining parsley and extra Parmesan if desired.
