Decadent, creamy risotto goes upscale in this Lobster Risotto recipe. The key to making this dish is to be patient and let it cook slowly to perfection.
Making risotto is like meditation.
The repetitive stirring, the extreme patience, repeat, repeat … it’s culinary yoga.
Liquid is added little by little to the arborio rice. After each addition, it cooks, absorbing into the starchy grains. This is how risotto gets its natural creaminess.
That liquid is often a little white wine and more than a little chicken stock. The fragrant white wine adds a pleasant, but not overpowering flavor. The neutral, mild chicken stock does the same.
Lobster Risotto is, in a word, decadent. Creamy rice, cooked low and slow, is dotted with sweet lobster and swirled with Parmesan cheese. It’s delightful.
No, this isn’t the most wallet-friendly dish. Nothing with lobster is. But when you want a delicious treat, this recipe is perfect.
For best results, use fresh lobster. It’s more tender and flavorful.
But that doesn’t mean you have to cook the lobster yourself. In fact, I recommend using precooked lobster for this dish. Some grocery stores and fishmongers sell fresh, shucked lobster meat by the pound. Others sell cooked lobsters.
Either way, it makes this dish a little easier to whip up.
Lobster Risotto
Decadent, creamy risotto goes upscale in this Lobster Risotto recipe. The key to making this dish is to be patient and let it cook slowly to perfection.
Ingredients
- 2 tbsp extra light olive oil
- 2 cups arborio rice
- 1/2 cup white wine
- 6 cups chicken broth or stock, simmering
- 2 1/2 tbsp butter
- 1 1/2 cup cooked lobster meat, cut into chunks
- 1/4 cup parsley, chopped
- 1/2 cup freshly grated Parmesan
Instructions
- In a Dutch oven heat the olive oil over medium heat. Add the rice and toast for 2-3 minutes, stirring constantly. Add the white wine and cook until absorbed.
- Now, it's time to begin adding the stock. Swirl one ladle-full of stock into the pan at a time, allowing it to fully absorb before adding another ladle-full. Continue until the rice is tender and creamy. You may not use all the stock (four cups generally does it for me).
- Meanwhile, in a large skillet set over medium heat, melt the butter. Add the lobster and warm for 5 minutes, stirring constantly. Remove from heat and set aside.
- Stir the parsley, Parmesan cheese and reserved buttery lobster into the risotto. For a pretty presentation (and added flavor) serve with lemon wedges on top.
- Serve immediately.
Tonia
Friday 24th of August 2007
Oh Sarah, that sounds absolutely delicious. I've never tried risotto before, but I think I'm going to have to now.