Lobster Risotto Recipe
Idulge in a symphony of flavors with this luxurious Lobster Risotto. This isn't just dinner; it's an experience. Imagine plump, sweet lobster meat mingling with creamy Arborio rice, each grain infused with a rich, savory broth. This dish is perfect for celebrating a special occasion, creating a romantic dinner, or simply treating yourself to something extraordinary. While it sounds fancy, this Lobster Risotto recipe is surprisingly approachable, even for home cooks. We'll guide you through each step, ensuring your risotto is perfectly cooked and bursting with flavor. Prepare to be transported to culinary heaven. Let's create some magic in the kitchen!Calories: 450 | Carbohydrates: 50g | Protein: 25g | Fat: 15g
Ingredients
- 2 cups Arborio rice
- 2 tablespoons roasted garlic or lobster-based bouillon I used roasted garlic
- 4 cups water for the broth
- 1 shallot chopped
- 4 –5 cloves fresh garlic minced
- 1 –2 tablespoons tomato paste
- 1/4 cup dry white wine
- 2 tablespoons butter or garlic butter, plus extra if needed
- Chives chopped (for garnish)
- Pecorino Romano cheese for topping
- 1 lemon zest and juice
- Salt & pepper to taste
- 1 pound cooked lobster meat
Instructions
- Prepare the Broth: In a medium pot, mix 4 cups of water with 2 tablespoons of bouillon. Bring it to a boil, then reduce the heat to keep it warm.
- Sauté Aromatics: In a large saucepan, drizzle a little olive oil. Add the chopped shallot and minced garlic. Cook over medium heat until they smell amazing (about 2 minutes).
- Toast the Rice: Stir in 2 tablespoons of butter, then add the Arborio rice. Gently toast the rice for about 1 minute, stirring often.
- Add Seasonings: Sprinkle in some salt, pepper, and 1–2 tablespoons of tomato paste. Stir well.
- Deglaze with Wine: Pour in the white wine. Let it cook for about 3–5 minutes, until most of the liquid is gone.
- Cook the Risotto: This is the fun (and a little long) part! Add 1–2 ladles of the warm broth to the rice. Stir often, and when you see the broth is mostly absorbed, add another 1–2 ladles. Keep doing this for about 20 minutes or until the rice is tender.
- Warm the Lobster: About 10–15 minutes before the risotto is done, melt a bit of garlic butter in a small pot and add your cooked lobster. Squeeze some fresh lemon juice over it. Warm through gently.
- Finish and Serve: When the risotto is creamy and the rice is cooked, turn off the heat. Plate the risotto and top it with the warmed lobster, a sprinkle of chives, grated Pecorino Romano cheese, lemon zest, and an extra squeeze of lemon juice. Enjoy!
Notes
- Stir the risotto often so it doesn’t stick to the pan.
- Be sure to add the broth little by little; if you add it all at once, the rice won’t cook evenly.
- Keep an eye on the heat. If it’s too high, the rice might dry out or burn.