Lobster Risotto

Lobster Risotta is one of my absolute favorite comfort foods. And why not? A combination of Italian rice and seafood...wouldn't that make anyone happy? We love lobster risotto in our house and you will love it too!

Course Main Course, Side Dish

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 289kcal

Author Tom DeVincenzo

Cost 15

Equipment

Ingredients

2 cup chicken broth
2 tbsp salted butter
½ cup onion minced
1 cup arborio rice
¼ cup white wine dry, crisp
6 oz frozen langostino tails can use lobster tails too
½ cup Parmesan grated, Parmigiano-Reggiano works too
salt to taste
black pepper to taste

Instructions

In a medium-sized pot, warm the chicken broth. Keep warm throughout cooking.
In a large skillet or wok, heat the butter and cook the onion for 1-2 minutes until soft.
Add the rice, mixing until all the rice is fully covered by the butter. Cook for about 2 minutes.
Add the wine, mixing frequency until all the wine is absorbed by the rice.
Once the wine is absorbed, add the warm chicken broth 1-2 ladles at a time until the rice is covered by the liquid. Stir pretty continuously until all the broth is absorbed by the rice.
Repeat the ladling/mixing of the broth until all the broth is gone.
On the last ladle of broth, also add the frozen langostino tails to the pan.
Once the last ladle of broth is absorbed, add the remaining butter, fresh parsley, and Parmesan cheese. Mix altogether until warm.
Serve hot in a bowl. Top with extra Parmesan cheese if desired.

Notes

If you're going to use raw lobster, you're going to want to steam or boil them separately and set them aside until it's time to add them to the risotto.

Enjoy!

Nutrition