Best Easy Lobster Risotto Recipe
User Reviews
4.6
-
Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8
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Calories
295 kcal
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Course
Main Course
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Cuisine
Italian
Best Easy Lobster Risotto Recipe
Description
This Best Easy Lobster Risotto Recipe starts by sautéing diced onions, cremini mushrooms, and shallots in olive oil until slightly browned, enhancing their natural flavors. Butter is added for richness before the arborio rice is stirred in to toast lightly, developing a nutty base. The rice is cooked gradually by adding warm chicken stock and optionally dry vermouth in small increments, stirred frequently to release the starch and create a creamy texture.
The lobster meat, which can be cooked or raw, tail or claw, is incorporated towards the end to infuse the dish with a sweet, tender seafood flavor that complements the earthiness of the mushrooms. The finished risotto aims for a slightly al dente texture with a subtle firmness and creaminess balanced by the buttery and umami notes in the pan.
This risotto can be served as a luxurious main or an elegant side dish. It pairs well with light salads or steamed vegetables for contrast. Seasoning with salt, pepper, and optional Parmesan adds depth according to preference.
Ingredients
- 1 tbsp olive oil
- 1 onion diced, large
- 8 oz cremini mushrooms cleaned and diced
- 2 shallot diced
- 2 ½ cups arborio rice
- 28 oz chicken stock lower sodium is best, boxes
- 3 tbsp butter
- ¼ cup green onions diced
- dry vermouth optional- 1/2 cup
- 1 cup water
- salt to taste
- black pepper to taste
- Parmesan Cheese optional
- 1 lb lobster meat cooked or uncooked, tail or claw
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!
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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