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Menu

Lobster Risotto

 

The Team

by The Team

   Back to Blog
Serves4 serves
Prep time15 minutes
Cook time35 minutes
Ready in50 minutes

Ingredients:

  • 500g cooked lobster meat
  • 2 cups Arborio rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1L (4 cups) seafood stock (or chicken stock)
  • 1 cup heavy cream
  • 50g unsalted butter
  • 50g grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Prepare the Risotto:
    • In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
    • Add the minced garlic and cook for another minute until fragrant.
    • Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
  2. Add the Wine:
    • Pour in the white wine and cook, stirring frequently, until the wine is absorbed by the rice.
  3. Cook the Risotto:
    • Gradually add the seafood stock, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more stock.
    • Continue this process for about 18-20 minutes until the rice is creamy and al dente.
  4. Finish the Risotto:
    • Stir in the heavy cream and butter, mixing until the risotto is rich and creamy.
    • Gently fold in the cooked lobster meat and cook for another 2-3 minutes until heated through.
    • Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  5. Serve:
    • Spoon the risotto onto plates and garnish with chopped fresh parsley.
    • Serve with lemon wedges on the side.

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