Lobster Creamy Risotto (Print Version)
# Ingredients:
01 -
2 cups of cooked lobster meat, diced.
02 -
1 cup Arborio rice.
03 -
4 cups of hot vegetable or seafood stock.
04 -
2 finely chopped shallots.
05 -
2 minced garlic cloves.
06 -
3 tablespoons of butter, divided.
07 -
1 cup of freshly grated Parmesan cheese (plus extra for topping).
08 -
Lemon zest and juice from 1 lemon.
09 -
Salt and pepper, to your liking.
10 -
Fresh parsley, chopped (optional, for garnish).
# Instructions:
01 -
Chop up the shallots, garlic, and lobster meat. Get everything ready before you start cooking.
02 -
Melt 2 tablespoons of butter in a big pan over medium heat. Toss in the shallots and cook for about 3 minutes, stirring until they're nice and soft. Add the garlic and cook for 1 more minute.
03 -
Stir the Arborio rice into the pan and toast it for about 2-3 minutes. Keep stirring so it gets a bit golden, but doesn't burn.
04 -
Pour in 1 cup of warm stock and stir until the liquid is soaked up. Keep adding the stock one ladle at a time, letting it absorb before you pour in more. This'll take about 18-20 minutes until the rice is creamy and cooked just right.
05 -
Take the pan off the heat. Gently mix in the lobster, the rest of the butter, Parmesan, lemon juice, and zest. Stir until everything's creamy and combined. Season with some salt and pepper.
06 -
Scoop the risotto into bowls, sprinkle on more Parmesan, a squeeze of lemon, and add fresh parsley if you’d like.
# Notes:
01 -
This dish feels fancy, but it's also great for a cozy treat at home.
02 -
Serve it right away so you don’t lose that creamy texture.