Whoa…Lobster Risotto…Chef you fancy! Haha…seriously though, this is a well perceived dish that can make or break a meal. Many restaurants use risotto as a starch on an entree plate, but I prefer the classic idea of starting a coursed meal with an appetizer like this. It’s got a bit of the delicate lobster, mixed with a creamy classic risotto.
Try this dish at home and watch how you instantly become the best cook in the room! (You’re welcome.) 😉
- 1 cup Arborio Rice
- 3 cups Chicken Stock
- ¼ cup Shallot thin sliced
- 1 ea Lemon
- ½ cup White Wine
- ½ cup Lobster claw/tail meat
- TT Salt and Pepper
- ¼ cup Grated Parmesan
- ¼ cup Parsley chopped (save some leaves for garnish)
Saute shallot in olive oil.
Add Arborio. Continue cooking to lightly “toast” rice.
Add lemon zest, lemon juice, and white wine.
Reduce by 2/3. (nearly dry)
Add 1 cup warm stock.
Simmer uncovered. Stirring consistently.
Continue adding stock ½ cup at a time until rice is al dente.
Toss with lobster and parmesan.
Serve with garnish lobster/parmesan/parsley.