Lobster Risotto

Name: Lobster Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lobster tails (about 1 lb total); ½ cup (1 stick) butter; 2 cups Arborio rice; ½ cup grated Parmesan cheese; 1 medium onion, diced; Salt and freshly ground black pepper, to taste; ½ cup dry white wine; 5-6 cups chicken or seafood stock, kept warm

Creamy Arborio risotto folded with sweet butter-poached lobster and Parmesan.

Total time

50 min

Serves

6

Difficulty

Medium

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As seen on Episode 130

The pantry

kitchen

Essentials · serves 6

2 lobster tails (about 1 lb total) ½ cup (1 stick) butter 2 cups Arborio rice ½ cup grated Parmesan cheese 1 medium onion, diced Salt and freshly ground black pepper, to taste ½ cup dry white wine 5-6 cups chicken or seafood stock, kept warm

·

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The preparation

8 steps, about 50 minutes start to finish.

01
Cook lobster tails in butter, remove and chop
02
Sauté onion in butter
03
Add Arborio rice and toast
04
Deglaze with white wine
05
Add warm stock gradually, stirring constantly
06
Continue adding stock until rice is creamy and al dente
07
Fold in Parmesan and chopped lobster
08
Season with salt and pepper

lightbulb The chef's notes

“Keep your stock warm on a back burner and add it a ladle at a time, stirring almost constantly and waiting for each addition to absorb before the next. Cold stock stalls the cooking, and rushing it leaves the rice chalky instead of creamy.”

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