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Recipe by:

Sara Crocker

Indulge in Creamy Lobster Risotto

A rich and creamy lobster risotto that brings warmth and comfort, perfect for holiday gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 lb. lobster meat, cooked and roughly chopped
  • 4 cups chicken or lobster broth
  • 1 cup Arborio rice
  • 1 small onion, finely chopped
  • ½ cup dry white wine
  • 2 Tbsp. unsalted butter plus extra for finishing
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh chives or parsley, for garnish

Equipment

  • Saucepan
  • Skillet 10-inch cast-iron preferred

Method
 

  1. Start by bringing your chicken or lobster broth to a gentle simmer in a saucepan.
  2. In a skillet, melt the butter over medium heat and sauté the finely chopped onion until translucent, about 3-5 minutes.
  3. Add the Arborio rice to the skillet, stirring constantly for about 2-3 minutes until it’s slightly translucent.
  4. Pour in the dry white wine and stir until it’s mostly absorbed.
  5. Gradually add the warm broth, one cup at a time, stirring gently and allowing the liquid to absorb before adding more, for about 18-20 minutes.
  6. Once the risotto is creamy, fold in the lobster meat and Parmesan cheese. Season with salt and pepper, and finish with an extra pat of butter.
  7. Serve in warm bowls, garnished with chives or parsley.

Notes

Risotto is best enjoyed fresh, but if you have leftovers, store them in an airtight container for up to 3 days.