Description
A creamy and flavorful lobster risotto dish.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups lobster stock
- 1 cup cooked lobster meat, chopped
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat the lobster stock in a saucepan and keep warm.
- In a large skillet, heat olive oil and butter over medium heat.
- Add onion and garlic; sauté until translucent.
- Add Arborio rice and stir for 1-2 minutes.
- Pour in the white wine and stir until absorbed.
- Add warm lobster stock one ladle at a time, stirring frequently.
- Continue adding stock until rice is creamy and al dente.
- Mix in the lobster meat and Parmesan cheese.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- Use fresh lobster stock for better flavor.
- Stir constantly for a creamy texture.
- Can substitute with shrimp if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Keywords: lobster risotto, seafood risotto, Italian risotto