Creamy Lobster Risotto with Garlic Herb Butter

Allergens

Shellfish (lobster), Dairy (butter, Parmesan cheese)

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken broth, warmed
• 1 cup dry white wine
• 8 oz lobster meat, cooked and chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup unsalted butter
• 1/4 cup chopped fresh parsley
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste

Instructions

1. In a large, heavy bottomed saucepan, melt 2 tablespoons of butter over medium heat. Add the Arborio rice and cook, stirring constantly, for 2 3 minutes or until lightly toasted.
2. Pour in the white wine and simmer until absorbed, stirring frequently.
3. Gradually add the warmed chicken broth, one cup at a time, allowing each addition to be absorbed before adding the next. Continue this process for about 18 20 minutes or until the rice is cooked al dente.
4. In a separate pan, sauté the garlic in 1 tablespoon of butter until fragrant, then add the lobster meat and cook for 2 3 minutes. Season with salt and pepper to taste.
5. Stir in the chopped parsley and lemon juice, then set aside.
6. When the rice is cooked al dente, remove it from the heat and fold in the remaining butter, Parmesan cheese, and the sautéed lobster mixture. Adjust the seasoning with salt and pepper as needed.
7. Transfer the risotto to a serving dish, garnish with additional parsley, and serve immediately.

Chef’s Insight

To achieve the perfect creamy texture, stir the rice constantly while adding the broth to prevent it from sticking to the pan.

Notes

To ensure a successful dish, make sure to use high-quality lobster meat and fresh ingredients.