Description
Creamy Risotto with Lobster is a luxurious seafood dish featuring tender lobster meat and rich, garlicky risotto cooked slowly with white wine, parmesan, and herbs. It’s a comforting and elegant dinner perfect for special occasions or indulgent meals at home.
Ingredients
- 1 cup Arborio rice
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small shallot or 1/4 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 4 cups warm seafood or chicken stock
- 1/2 cup heavy cream (optional)
- 1 cup cooked lobster meat, chopped
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
- 1 tbsp lemon juice or 1 tsp zest (optional)
- Fresh parsley or chives, chopped, for garnish
Instructions
- Heat stock in a saucepan and keep warm over low heat.
- In a large skillet, heat olive oil and butter over medium heat. Add shallot and garlic; sauté until translucent.
- Add Arborio rice and stir to coat, toasting for 1–2 minutes.
- Pour in wine and cook, stirring, until absorbed.
- Add stock one ladle at a time, stirring often and allowing it to absorb before adding more. Cook for 18–20 minutes until rice is al dente and creamy.
- Stir in cream (if using), lobster, and parmesan. Cook for another 2–3 minutes until lobster is warmed through.
- Season with salt, pepper, and lemon juice or zest to taste.
- Remove from heat, cover for a few minutes, then serve garnished with herbs.
Notes
- Use Carnaroli rice if Arborio is unavailable for similar results.
- Add peas, mushrooms, or asparagus for texture and color.
- Saffron adds a golden hue and floral flavor.
- Substitute shrimp or mixed seafood to stretch the dish.
- Best served fresh—reheat gently with extra stock.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg
