Lobster risotto

    1 hour 15 min

    Hope you enjoy this Italian-inspired, rich and creamy lobster risotto made with white wine and chicken stock.

    8 people made this

    Serves: 6 

    • 4 tablespoons olive oil, divided
    • 2 onions, finely chopped
    • 1.5L chicken stock
    • 1 shallot, finely chopped
    • 1 clove garlic, chopped
    • 350g Arborio rice
    • 120ml white wine
    • 1 tablespoon honey
    • 3 tablespoons butter
    • 250ml single cream
    • 1 tablespoon paprika
    • 1 teaspoon cayenne pepper
    • 4 tablespoons sherry
    • 300g cooked lobster meat
    • 40g grated Parmesan cheese
    • 1 pinch salt and ground black pepper to taste

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat 2 tablespoons oil in a large pan over low heat; cook and stir onions until golden and softened, about 20 minutes.
    2. Bring chicken stock to the boil in a pot; reduce heat to low and keep at a simmer.
    3. Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
    4. Stir 1 ladle of chicken stock into rice mixture; cook, stirring constantly, until liquid is absorbed. Repeat adding stock, 1 ladle at a time, until all the stock is used, stirring constantly until liquid is absorbed each time, about 30 minutes.
    5. Mix honey into onions and cook 5 minutes more.
    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.

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