lobster risotto
In my opinion, lobster is synonymous with summer. To me, it symbolizes celebration and festivity in its most gratifyingly indulgent form. Whipped up into a luscious lobster roll on a fluffy brioche bun, or simply dipped in drawn butter, lobster is delicious in any form. There are endless ways to use lobster meat, including lobster risotto! Lobster risotto is a dish which optimizes beloved lobster meat into a feast for many to enjoy.
For lobster risotto, I keep things simple with basic aromatics, topped with a touch of parsley and parmesan cheese. It is light enough to accentuate the delicate lobster flavor without overwhelming its distinct taste. Best of all, lobster risotto really extends the meat from a few lobsters into something that a large group can relish.
ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, diced
- 4 garlic cloves, sliced
- 2 cups arborio rice
- 1 cup dry white wine
- 4 cups vegetable or seafood stock
- 1 ¼ cups parsley, chopped and divided
- 13-14 ounces lobster meat, from about 3 1-pound lobsters, or 2 1.5-pound lobsters, cut into pieces
- ½ cup parmesan cheese, divided
steps
Heat olive oil and butter in a large pot on medium. Add the diced onions and cook until translucent then add the butter and cook until golden. Add the rice and stir to coat then lightly toast the rice for 5 minutes. Add the wine and cook for 4 minutes then add the stock one cup at a time, waiting for the rice to absorb the stock before adding the next cup.
Once the rice has completely absorbed the stock, slowly stir in 1 ½ cups parsley, reserving the remainder for garnish, and the lobster meat. Mix to combine all the ingredients then mix in the cheese. Garnish with extra parmesan cheese and parsley and serve warm!
