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Lobster Risotto

Chef Susie Norris
This risotto brims with savory seafood taste. It is a rich main dish for lunch or dinner, or can be a side dish to fish.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 2 cups fish stock or Lobster Stock*
  • 1 cup white wine
  • 1 cup water
  • 2 cups arriobotto rice
  • 1 medium onion peeled and diced
  • 1 medium shallots peeled and diced
  • 1/2 cup celery sliced
  • 1 cup cooked lobster meat
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • old bay seasoning - optional
  • 2 tablespoons olive oil
  • 1/2 cup parmasean cheese, grated
  • 1 cup chopped tomatoes
  • 1 tablespoon parsley, chopped
  • 1 tablespoon chives, chopped

Instructions
 

  • Saute the onion, shallots, celery in the olive oil. When the vegetables are soft, add the rice about 1/2 cup at a time. Add 1 cup of the fish stock and stir while the rice absorbs it. Continue to add rice, then stock until all are incorporated. Add the wine, salt, pepper and seasoning and cook until rice is soft. Add lobster meat. Add the remaining ingredients and season to taste. Serve hot.
    **To prepare the lobster meat for this lobster risotto recipe: bring the large stockpot of water to a boil and plunge the live lobsters in headfirst. Cover the pot with a lid and cook the lobsters for about 12-15 minutes. They will be bright red. Remove them from the water with tongs. Use nutcrackers or lobster crackers (or, a big rock!) to open the shells and get lobster's tail and claw meat to use in the dish.
    Step-by-step video instructions:
    https://www.cozymeal.com/recipes/r/lobster-risotto

Notes

*Or use a mix of seafood stock and clam juice.
Want to see the video? Click here.