Lobster creamy risotto (Print Version)
# Ingredients:
01 -
1 cup of Arborio rice.
02 -
3 tablespoons of butter.
03 -
2 cups of cooked, diced lobster meat.
04 -
Zest and juice from 1 lemon.
05 -
Fresh parsley, chopped (optional garnish).
06 -
Salt and pepper to taste.
07 -
1 cup of freshly grated Parmesan cheese (plus extra for topping).
08 -
2 shallots, finely minced.
09 -
2 cloves of garlic, chopped.
10 -
4 cups of warm vegetable or seafood stock.
# Instructions:
01 -
Dice the lobster, mince the garlic and shallots, and organize all your items beforehand.
02 -
Melt 2 tablespoons of butter on medium heat in a large pot. Toss in the shallots and cook for around 3 minutes until they're soft. Stir in the garlic and let it cook another minute.
03 -
Add the rice to the pot and stir constantly for 2–3 minutes until it gets a light golden color.
04 -
Slowly mix in 1 cup of the warm stock, constantly stirring until it's absorbed. Keep adding the stock, one ladle at a time, waiting for the liquid to be fully absorbed before adding more. It’ll take 18–20 minutes to make the rice creamy and tender.
05 -
Take the pot off the heat. Gently fold in the cooked lobster, Parmesan, the rest of the butter, and the lemon zest plus juice. Stir until it’s all smooth and combined. Add salt and pepper to taste.
06 -
Spoon the risotto into bowls, sprinkle Parmesan on top, drizzle with a little lemon juice, and garnish with fresh parsley if you like.
# Notes:
01 -
This dish is a treat for special nights or when you want something indulgent and comforting.
02 -
For the best texture, serve the risotto as soon as it's ready!