Ingredients
- 2 cups arborio rice
- 1 pound lobster meat, cooked and chopped
- 1 large onion, finely chopped
- 4 cups chicken or seafood stock
- 1 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1/2 cup unsalted butter, divided
- 1/2 cup Parmesan cheese, grated
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
If you can’t find fresh lobster, feel free to use shrimp or crab as a substitute. And for a vegetarian twist, swap out the seafood stock with vegetable stock and add roasted mushrooms instead of lobster.
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the arborio rice to the saucepan and cook, stirring frequently, until the rice is lightly toasted, about 3 minutes.
- Pour in the white wine and lemon juice, stirring until the liquid is absorbed.
- Gradually add in the stock, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This should take about 18-20 minutes until the rice is creamy and tender.
- Stir in the lobster meat, lemon zest, and half of the butter. Continue cooking until the lobster is heated through.
- Remove from heat and stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
- Let the risotto sit for a minute to enhance its creamy texture. Garnish with fresh parsley before serving.
Remember, patience is key with risotto — it mirrors the way my abuela taught me to cook, with care and attention to detail, ensuring the flavors meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International