Description
This creamy lobster risotto combines tender chunks of lobster with a rich, cheesy arborio rice base, enhanced by the flavors of shallots, white wine, and lobster-infused stock. Perfect for a luxurious meal that feels gourmet yet is surprisingly approachable to make at home.
Ingredients
Scale
Seafood
- 16 oz. lobster tails, cooked
Base and Seasonings
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 3 Tbsp. shallots, minced
Grains and Liquids
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 8 cups lobster stock or base
Dairy
- 1 cup grated Parmesan cheese, plus more for serving
Instructions
- Cook Lobster Tails: Prepare lobster tails by cooking them in an air fryer according to your preference, then allow them to cool. Once cooled, cut them roughly into large chunks to be folded into the risotto later.
- Sauté Shallots: In a dutch oven, heat olive oil and butter over medium heat. When the butter begins to foam, add minced shallots and cook, stirring occasionally until they become translucent, about 1-3 minutes, to develop their sweetness and aromatic base flavor.
- Toast Rice: Add the arborio rice to the dutch oven, stirring to coat each grain in the butter and oil mixture. Continue cooking for about 2 minutes to lightly toast the rice, which helps release its starch essential for creamy risotto.
- Deglaze with Wine: Pour in the dry white wine, stirring constantly, until the wine is entirely absorbed by the rice. This adds a subtle acidity and depth of flavor to the dish.
- Gradually Add Broth: Begin adding lobster stock one cup at a time, stirring constantly and waiting until the liquid is fully absorbed before adding more. This gradual process allows the rice to release its starch, creating a creamy texture.
- Cook to Al Dente: Continue adding broth and stirring until the rice is cooked to al dente. Start checking after about 6 cups of broth as absorption rates may vary. Save any remaining broth for adjusting consistency before serving.
- Finish with Cheese and Lobster: Stir in the grated Parmesan cheese for richness and fold in the lobster chunks carefully to incorporate without breaking them up too much.
- Season and Serve: Season the risotto with sea salt and freshly ground black pepper to taste. Serve immediately with extra Parmesan cheese on the side for garnish.
Notes
- Use freshly made lobster stock or high-quality store-bought stock for best flavor.
- Keep stirring the risotto consistently to release the rice’s natural starch and avoid sticking.
- Adjust the seasoning at the end to suit your taste preferences.
- Reserve some lobster stock to thin out the risotto if it thickens too much before serving.
- This dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc or Chardonnay.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: lobster risotto, creamy risotto, seafood risotto, Italian main dish, lobster recipe, arborio rice
