Lobster Risotto
Welcome to my kitchen! Lobster Risotto is a dreamy dish that combines the creamy texture of risotto with the tender, sweet meat of lobster. Trust me, once you try this, it’ll become a dish you want to whip up over and over again. This dish feels fancy but isn’t as complicated as you may think! Whether it's a romantic dinner or a fancy gathering with friends, this risotto delivers both flavor and elegance.
Ingredients
- 1 cup Arborio rice or any short-grain rice if you’re in a pinch
- 1 pound cooked lobster meat you can use frozen if fresh isn’t available
- 4 cups low-sodium chicken or seafood broth I like to make my own, but store-bought works great too
- 1 small onion finely chopped (shallots are a lovely substitute)
- 2 cloves garlic minced
- 1 cup dry white wine or you can use more broth if you prefer it alcohol-free
- 1/2 cup grated Parmesan cheese don’t skip it; it gives a creamy touch!
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Prepare the Broth: In a saucepan, heat your broth until it’s simmering. Keeping it warm while you cook is key; this helps your rice cook evenly!
- Saute the Goodies: In a large skillet or pot, heat the olive oil over medium heat. Toss in the chopped onion and cook until it softens, around 3-4 minutes. Add the garlic and sauté for another 1 minute (smell that heavenly aroma!).
- Add the Rice: Pour in the Arborio rice and stir until it's glossy and slightly translucent, about 2 minutes. This is where the magic begins!
- Deglaze with Wine: Pour in your dry white wine and stir constantly until it’s mostly absorbed. Get ready for that irresistible rich flavor!
- Add Broth Gradually: Now, here’s the secret sauce: add the warm broth one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more. Repeat this process until your rice is creamy and al dente – this should take about 15-20 minutes.
- Lobster Time: Once your rice is almost there, gently fold in the cooked lobster meat. Keep stirring to ensure it warms through. You want to keep those sweet lobster flavors intact!
- Finish with Cheese and Butter: Add in the butter and grated Parmesan cheese. Stir, season with salt and pepper, and adjust to your taste. Take a moment to appreciate the creamy goodness!
- Serve and Garnish: Plate your Lobster Risotto, sprinkle with chopped parsley, and maybe some extra Parmesan on top. Voilà! You’re ready to dig in!