Lobster Risotto

1
Leslie Speed Dutton

By
@leslieann1968

This dish can be the main course and start with a ceased salad or it can be an appetizer.

Growing up on the Texas Gulf Coast, the love of seafood, no matter where it's from is embedded in my DNA. I love Italian food, too. This is a great combination.

Risotto is really easy to make. Do't let anyone fool you. If you can stand in front of your stove for 20-25 minutes, stirring rice at a speedy pace,you can make any kind of risotto that you can find or develope a recipe for.mit just takes patience. ????

Rating:

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Comments:
Serves:
4
Prep:
30 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

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  • 2 Tbsp
    olive oil, extra virgin
  • 2 c
    arborio rice, pre-blanched for 9 minutes
  • 8 oz
    lobster meat, chopped
  • 1 large
    shallot, minced
  • 3 clove
    garlic, minced
  • 1/2 c
    white wine
  • 4 c
    hot lobster stock ***see cook's note below
  • 4 Tbsp
    mascarpone cheese
  • 4 Tbsp
    lemon zest, freshly grated
  • 2 Tbsp
    margarine or unsalted butter
  • 2 Tbsp
    chives
  • ·
    salt & pepper

How to Make Lobster Risotto

Step-by-Step

  1. Sauté garlic & shallots in olive oil, until golden brown.
  2. Add rice and stir for 30 seconds.
  3. Deglaze the pan with white wine.
  4. Then add hot lobster stock a ½ cup at a time, stirring constantly, until rice is cooked.
  5. Add lobster and stir for 30 more seconds.
  6. Fold in mascarpone, lemon zest, chives & butter. Season to taste with salt & pepper.
  7. ***Cook's Note - if you cannot find lobster stock in your supermarket, you can substitute it with Chicken s rock or make your own lobster stock using the recipe that I have post.

Printable Recipe Card

About Lobster Risotto

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Italian
Hashtags: #rice, #lobster




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