Ingredients
- 1 ½ cups Arborio rice
- 8 oz cooked lobster meat, chopped
- 2 tablespoons unsalted butter (plus extra for finishing)
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)
- 4 cups warmed chicken or seafood stock
- Juice and zest of 1 lemon
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley or chives, chopped
- Salt and pepper, to taste
Instructions
- Warm the stock in a saucepan over low heat and keep it at a gentle simmer.
- In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Sauté shallot and garlic until softened.
- Add Arborio rice and toast for 1–2 minutes, stirring to coat each grain.
- Pour in white wine, if using, and stir until absorbed.
- Add warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next, about 20 minutes total.
- When the rice is creamy and al dente, stir in chopped lobster and heat through.
- Add lemon juice, lemon zest, Parmesan, and additional butter. Season with salt and pepper to taste.
- Remove from heat, adjust consistency with extra stock if needed, and garnish with fresh parsley or chives before serving immediately.
Notes
- Stir in a splash of heavy cream for an extra silky texture.
- Add peas, asparagus tips, or mushrooms for color and variety.
- Swap lobster for shrimp or scallops if preferred.
- Enhance lemon flavor with a spoonful of lemon curd stirred in at the end.
- Use a gluten-free certified stock and cheese to keep it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop risotto
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about ¾ cup)
- Calories: 530
- Sugar: 2g
- Sodium: 760mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
