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Lobster Risotto Recipe

Lobster Risotto Recipe
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★★★★★

4.8 from 12 reviews

This creamy and decadent Lobster Risotto combines tender lobster meat with Arborio rice slowly cooked in warm broth and white wine, finished with Parmesan cheese and butter for a rich, flavorful dish perfect for special occasions or gourmet dinners.

Ingredients

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Lobster Risotto Ingredients

  • 1 ½ cups Arborio rice
  • 4 cups chicken or seafood broth (keep warm but do not boil)
  • 1 cup dry white wine
  • 1 lb lobster meat, cooked and chopped (fresh or frozen)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • 4 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Warm the Broth: In a large pot, heat the chicken or seafood broth over medium heat. Keep the broth warm without boiling, as this will be added gradually to the risotto.
  2. Sauté the Aromatics: In a separate large pot or Dutch oven, heat olive oil and butter over medium heat. Add the finely chopped onion and cook until translucent, approximately 5 minutes, providing a flavorful base.
  3. Toast the Rice: Stir in the minced garlic and Arborio rice, cooking for about 2 minutes to toast the rice lightly, allowing it to absorb flavors from the oil and butter.
  4. Add the Wine: Pour in the dry white wine and stir continuously until it mostly evaporates. This step infuses the rice with depth and complexity.
  5. Gradually Add the Broth: Add warm broth one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue for 18-20 minutes until the rice is creamy and al dente in texture.
  6. Add the Lobster and Parmesan: Gently fold in the chopped lobster meat and grated Parmesan cheese. Stir until the cheese melts and everything is well combined. Season with salt and freshly ground black pepper to taste.
  7. Let It Rest: Remove from heat and let the risotto sit for a couple of minutes. This resting period helps the flavors meld beautifully.
  8. Serve: Plate the risotto in bowls, garnish with fresh parsley and serve with lemon wedges. Squeeze lemon juice over the risotto just before eating for a fresh, bright note.

Notes

  • For best flavor, use fresh lobster meat, but frozen works well too.
  • Keep the broth warm throughout cooking to ensure even absorption and consistent texture.
  • Stirring constantly helps release the rice’s starch, creating the creamy texture signature to risotto.
  • If you prefer a richer risotto, add an extra tablespoon of butter or Parmesan cheese at the end.
  • This recipe pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio.

Nutrition

Keywords: lobster risotto, seafood risotto, creamy risotto, Italian seafood recipe, Arborio rice dish, gourmet dinner, dinner party recipe

Find it online: https://islawhite.com/lobster-risotto-recipe/