Lobster Risotto

Lobster risotto, made with Parmesan cheese, white wine, and shallots, is a rich and creamy Italian-inspired meal.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 565 Calories

Ingredients

• 3 tablespoons butter
• 1 tablespoon honey
• 1 cup light cream
• 2 onions, chopped
• 1 pinch salt and ground black pepper to taste
• 1 clove garlic, chopped
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 6 cups chicken broth
• 1 shallot, chopped
• 2 cups cooked lobster meat
• 0.5 cup white wine
• 0.5 cup shredded Parmesan cheese
• 1.5 cups Arborio rice
• 0.25 cup olive oil, divided
• 0.25 cup sherry

Recipe Instructions

Step 1

Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes.

Step 2

Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.

Step 3

Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.

Step 4

Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.

Step 5

Mix honey into onions and cook 5 minutes more.

Step 6

Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.