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Creamy Lobster Risotto

Servings: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • 2 tbs olive oil
  • 2 tbs butter
  • 1 medium onion, finely chopped
  • 2 cups arborio rice
  • 1 cup white wine
  • 6 cups lobster stock
  • 1 cup cooked lobster meat, roughly chopped
  • 1 cup heavy cream
  • 1 cup parmesan cheese, grated
  • 2 tbs fresh parsley, chopped
  • to taste salt and pepper

Instructions:

  1. Heat the olive oil and butter in a large saucepan over medium heat.
  2. Add the onion and cook until it's translucent, about 5 minutes.
  3. Add the arborio rice and cook for 2 minutes, stirring constantly.
  4. Pour in the white wine and stir until it's mostly evaporated.
  5. Start adding the lobster stock, one cup at a time, stirring frequently. Wait until each cup of stock has been mostly absorbed before adding the next.
  6. When all the stock has been added and the rice is al dente, stir in the cooked lobster meat, heavy cream, and parmesan cheese. Cook for another 2-3 minutes until everything is heated through.
  7. Season the risotto with salt and pepper and remove from heat.
  8. Garnish with fresh parsley and serve immediately.