Hope you enjoy this Italian-inspired, rich and creamy lobster risotto made with white wine and chicken stock.
8 people made this
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
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat 2 tablespoons oil in a large pan over low heat; cook and stir onions until golden and softened, about 20 minutes.
Bring chicken stock to the boil in a pot; reduce heat to low and keep at a simmer.
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.
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.
Mix honey into onions and cook 5 minutes more.
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.