This creamy and flavorful Lobster Risotto is a luxurious dish that combines rich lobster meat with creamy Arborio rice, making it perfect for special occasions.
Ingredients
- 1 lb lobster cooked and chopped
- 1 cup Arborio rice short-grain rice
- 1 cup dry white wine such as Chardonnay
- 4 cups chicken broth low sodium, heated
- 1 cup Parmesan cheese grated
- 2 tbsp butter unsalted
- 1 shallot finely chopped
- 2 tbsp olive oil
- to taste salt
- to taste black pepper freshly ground
Instructions
- In a large saucepan, heat olive oil over medium heat. Add the chopped shallot and sauté until translucent.
- Add Arborio rice to the pan and stir to coat the rice with oil. Cook for 1-2 minutes until the edges of the rice grains start to look translucent.
- Pour in the white wine and cook until the wine is mostly absorbed, stirring constantly.
- Add hot chicken broth to the rice one ladle at a time, stirring frequently. Allow the broth to be absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 20-25 minutes.
- Stir in the butter and Parmesan cheese until melted and well incorporated. Season with salt and pepper to taste.
- Add the cooked and chopped lobster meat, folding it gently into the risotto. Heat until the lobster is warmed through.
- Serve immediately, garnished with additional Parmesan cheese and black pepper if desired.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 65gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 4mgCalcium: 30mgIron: 15mg