Lobster Risotto
Lobster risotto has a reputation of being difficult and scary, but it's not that hard, though it does require you to manage time and temperature. Note: if you want to make more risotto the ratio should be 3:1. 3 parts liquid and 1 part rice.
Servings: 4
Calories:
Ingredients
- 1 TBSP Butter – divided
- 1 Shallot – diced
- 1 clove Garlic – minced
- 1 tsp Thyme Leaves
- 1 cup Arborio Rice
- ½ cup dry White Wine
- 3 cups Seafood Stock
- ½ Lemon
- Cooked Lobster Tails (or whole Lobster)
- Shredded Parmesan Cheese optional
- Thyme and Parsley for Garnish
Instructions
- Before you start, pour the seafood stock into a small pot and bring up to a high simmer. You will most likely need 3-4 cups of stock so I heat up 4 just in case. I know the ratio is 3:1 but some will evaporate during cooking and you made need a little extra, especially if this is your first time. This pot will need to be simmering and in reach (with a ladle!) while you make risotto in your pan. The hot pot of seafood stock is key to success.The stirring process, with the hot stock, will release starch, giving the risotto it’s the creamy soft texture.The goal is to add hot stock one ladle at a time, stirring over medium low heat until the liquid is absorbed and almost gone – when you can stir the rice with your spoon and the bottom of the pan becomes visible (like picture below) Once it gets to this point, you will add another ladle of hot stock, stir and repeat.Once the rice starts to plump up (roughly 17 minutes in) you can start to taste the rice. If it’s still hard, you may need to lower the heat of the pan so that the stock doesn’t disappear too quickly allowing the rice to cook as it is absorbed. If the rice is in the middle of soft and hard – think al dente pasta, then keep doing what you’re doing, you’re almost done. If the rice is soft and creamy then you’re done!
- In a large pan, heat 1/2 TBSP of butter over medium heat and add in the shallot, garlic, thyme and a pinch of salt. Cook for 3-5 minutes until the shallot is soft.
- Add in the arborio rice.
- Stir around and let it cook for about a 1 minute or so.
- Slowly pour in the white wine. If you’re cooking over a gas flame, you may want to pick up your pan and remove it from the flame as you pour it in.
- Stir the rice. This process should take 17-23 minutes from this step forward. You will be continuously stirring from here on out.
- Stir the rice until the white wine is almost gone (similar to the photo below).
- Add in one ladle of hot seafood stock.
- Stir until almost dry and the pan is visible after the spoon runs through the rice.
- Keep adding one ladle of hot stock in at a time and stirring for 17 minutes. At this point, you should have just about 1 cup of hot stock left.You can start to taste the rice. If it’s still hard, you may need to lower the heat of the pan so that the stock doesn’t disappear too quickly allowing the rice to cook as it is absorbed. If the rice is in the middle of soft and hard – think al dente pasta, then keep doing what you’re doing, you’re almost done. If the rice is soft and creamy then you’re done!
- Once your rice is soft, remove it from the heat. While it’s still pipping hot, add in the other 1/2 TBSP of butter, a squeeze of lemon juice, cheese (optional). Stir to combine. Taste, it may need a pinch more salt and pepper.
- Add in the lobster if you diced it up into chunks.
- Stir slowly to incorporate the lobster chunks.
- Sprinkle on garnish, serve and enjoy.
