Lemon Butter Lobster Risotto (Print Version)
# Ingredients:
→ Rice Base
01 -
1 cup Arborio rice, the star of any good risotto
02 -
1 tablespoon olive oil
03 -
2 tablespoons unsalted butter, divided
04 -
1 small shallot, finely diced
05 -
2 cloves garlic, minced
06 -
4 cups seafood or chicken broth, kept warm
→ Finishing Touches
07 -
1/2 cup freshly grated Parmesan cheese
08 -
1 tablespoon fresh lemon juice
09 -
1 teaspoon fresh lemon zest
10 -
8 ounces cooked lobster meat, chopped into bite-sized pieces
11 -
Salt and freshly ground black pepper to taste
12 -
Fresh parsley, chopped for garnish
# Instructions:
01 -
Heat your olive oil and a tablespoon of butter in a large pan over medium heat. Toss in your diced shallot and cook until it's soft and translucent, about 3 minutes. Add the garlic and let it cook just until fragrant, about 30 seconds.
02 -
Add your Arborio rice to the pan and stir it continuously for 1-2 minutes. This coating and toasting step is crucial for developing that perfect risotto texture.
03 -
Now comes the heart of risotto-making: Add warm broth about 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. This will take around 18-20 minutes - your rice should be creamy but still have a slight bite.
04 -
Turn off the heat and stir in your remaining butter, Parmesan, lemon juice, and zest. Keep stirring until everything's melted and creamy. Then gently fold in your lobster meat and season with salt and pepper.
05 -
Spoon your risotto into warm bowls and top with fresh parsley and an extra sprinkle of lemon zest if you're feeling fancy.
# Notes:
01 -
Constant stirring helps create the creamy texture risotto is famous for
02 -
Always use warm broth - cold liquid can affect the cooking process
03 -
You can substitute shrimp or scallops for a more budget-friendly option