This lobster risotto is deliciously rich and creamy Its made with cooked lobster Arborio rice caramelized onions white wine and Parmesan cheese for a seafood dish that is sure to impress
Prep Time
1 hr 15 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender
about 20 minutes.
Bring chicken broth to a 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-high heat. Cook and stir shallot and garlic in the hot oil until fragrant
about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown
about 3 minutes. Add wine and cook for 1 minute.
Stir 1 cup chicken broth into rice mixture; cook
stirring constantly
until broth is absorbed. Repeat adding broth
1 cup at a time
until all the broth is used
stirring constantly until broth is absorbed each time
about 30 minutes.
Stir honey into onions; cook and stir
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.
