Lobster Risotto
Ingredients
- 2-4 Lobster Tails
- 1 cup Arborio rice
- 4 cup chicken broth
- 1 stalk celery, diced
- 1 carrot, cut into small pieces
- 1 shallot, minced
- 5 cloves garlic
- 2 tbsp butter, divided
- 1/2 cup freshly grated Parmigiano Reggiano
- 1/2 cup white wine
- Salt and pepper to taste
- Optional garnish: Italian parsley
Instructions
- Heat a large skillet to medium-high and add 1 tablespoon butter (or olive oil). As the butter melts, add carrots and cook, stirring frequently, for 5 minutes. Add celery to carrots and cook for another 5 minutes (or until tender). Remove both from the skillet and set aside.
- Lower the heat to medium and add another tablespoon of butter (or olive oil). Once melted, add garlic and shallot. Cook for about 2 minutes, stirring constantly, then add Arborio rice. Stir for approximately 1 minute to coat the rice with butter. Add white wine to deglaze, stirring and scraping up any brown bits from the pan. Cook until the wine is mostly absorbed.
- Begin adding chicken or fish broth, about ½ cup at a time. Stir continuously until the rice absorbs the liquid. Repeat this process until the rice cannot absorb more liquid. Add a pinch of salt during this process. It may take around 4 cups of broth, but adjust as needed.
- Reduce heat to low. Add the cooked carrots and celery back to the skillet, along with the freshly grated Parmesan cheese. Stir to incorporate. Season with salt and pepper to taste.
- Lastly, add the cooked lobster meat. Gently stir it in or place it on top for an impressive presentation. Since the lobster is already cooked, heat it through gently. Garnish with Italian parsley and additional freshly grated Parmigiano Reggiano if desired. An extra dab of butter can be added for the perfect finishing touch!
Tried this recipe?Let us know how it was!