Servings: 4 people
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Ingredients:
4 lobster tails, cooked and chopped
1 cup Arborio rice
4 cups fish stock
1/2 cup white wine
1/2 cup grated Parmesan cheese
2 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
Zest of 1 lemon
Juice of 1 lemon
Salt and pepper to taste
Fresh chopped parsley for garnish
Instructions:
Prepare the Base: In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until tender and fragrant, about 3-4 minutes.
Cook the Rice: Add the Arborio rice to the pan and cook, stirring frequently, for 2-3 minutes until the grains are slightly translucent.
Add the Wine: Pour in the white wine and cook, stirring constantly, until almost completely absorbed.
Incorporate the Stock: Add the fish stock, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. Cook over low heat, stirring frequently, until the rice is creamy and al dente, about 20 minutes.
Add Lobster and Lemon: Stir in the chopped lobster, butter, lemon zest, and lemon juice. Mix until the butter has melted and the lobster is well combined. Season with salt and pepper to taste.
Finish and Serve: Remove from heat and stir in the grated Parmesan cheese until the risotto is creamy. Garnish with fresh chopped parsley before serving.
Tips and Variations:
Elegant Touch: For an extra touch of sophistication, consider adding a bit of caviar or clams.
Lemon Variation: If you prefer a stronger lemon flavor, adjust the amount of lemon zest or juice to taste.
Enjoy this delicious Lemon Butter Lobster Risotto, a dish that’s both elegant and packed with flavor!