Ingredients
- 1 cup Arborio rice
- 2 lobster tails, cooked and chopped
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 shallot or 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups chicken or seafood broth, warmed
- 1/4 cup heavy cream (optional)
- 1/2 cup freshly grated parmesan cheese
- 1 tsp lemon zest or 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley or chives, for garnish
Instructions
- Heat broth in a saucepan and keep warm over low heat.
- In a large skillet, melt butter and olive oil over medium heat. Add shallots and cook until translucent.
- Stir in garlic and cook for 30 seconds.
- Add Arborio rice and toast for 1–2 minutes, stirring to coat the grains.
- Pour in white wine and stir until mostly absorbed.
- Add broth one ladle at a time, stirring often and letting it absorb before adding more. Continue for 18–20 minutes until rice is tender and creamy.
- Stir in chopped lobster meat, cream (if using), parmesan, and lemon zest or juice.
- Season with salt and pepper to taste. Let warm through for 1–2 minutes.
- Serve hot, garnished with fresh parsley or chives and additional parmesan if desired.
Notes
- Use lobster shells to make a quick seafood broth for more flavor.
- Substitute brandy or cognac for the wine for depth.
- Add peas or asparagus at the end for color and freshness.
- Finish with extra butter and cream for a richer risotto.
- Use shrimp or scallops instead of lobster if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
