Best Easy Lobster Risotto Recipe

Name: Best Easy Lobster Risotto Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving
Ingredients: 1 tbsp olive oil; 1 large onion; 8 oz cremini mushrooms; 2 shallots; 2 ½ cups arborio rice; 28 oz boxes chicken stock; 3 tbsp butter; ¼ cup green onions; dry vermouth; 1 cup water; salt and pepper to taste; Parmesan Cheese; 1 lb lobster meat - tail or claw

User Reviews

4.6

102 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8
Calories
295 kcal
Course
Main Course
Cuisine
Italian

Best Easy Lobster Risotto Recipe

Opal Moore

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This delicious creamy lobster packed risotto is a classic Italian dish that will keep you wanting more.

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Ingredients

Servings

1 tbsp olive oil
1 large onion diced
8 oz cremini mushrooms cleaned and diced
2 shallots diced
2 ½ cups arborio rice
28 oz boxes chicken stock lower sodium is best
3 tbsp butter
¼ cup green onions diced
dry vermouth optional- 1/2 cup
1 cup water
salt and pepper to taste
Parmesan Cheese optional
1 lb lobster meat - tail or claw cooked or uncooked

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Instructions

Heat a large pan or ceramic dutch oven over high heat.
Add olive oil.
When oil is shimmery, add diced onions, mushrooms, and shallots.
When onions are slightly browned, add butter and stir.
Lower heat to medium-low, add rice, stir well.
Let rice brown just slightly (think "toasted" for a little flavor)
Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
Stir frequently until rice thickens.
Add a little more stock until it is just barely liquid at the bottom of the pot.
Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
When your stock is gone, and the risotto has become thicker, taste a bit of it.
If the rice is too crunchy for your taste, add a little water and proceed with the steps above.
Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but its all individual tastes.
Add lobster meat- if cooked, add just at the end to warm it up- if uncooked- give it about 5 minutes to cook thoroughly, until red and opaque white. You don't want it overcooked or it will be gummy and fishy.
Add diced green onions just before your risotto is done cooking- you won't want them to overcook.
When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
Serve when warm.
Grate fresh parmesan cheese over the top and enjoy!

Equipments used:

Nutrition Information

Show Details

Serving 1g Calories 295kcal (15%) Carbohydrates 29g (10%) Protein 21g (42%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Cholesterol 66mg (22%) Sodium 368mg (15%) Fiber 1g (4%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 295 kcal

% Daily Value*

Serving	1g
Calories	295kcal	15%
Carbohydrates	29g	10%
Protein	21g	42%
Fat	9g	14%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Cholesterol	66mg	22%
Sodium	368mg	15%
Fiber	1g	4%
Sugar	4g	8%