This lobster risotto is deliciously rich and creamy. It's made with cooked lobster, Arborio rice, caramelized onions, white wine, and Parmesan cheese for a seafood dish that is sure to impress!
Ingredients
- olive oil: 0.25 cup (divided)
- onions: 2 piece (chopped)
- chicken broth: 6 cups
- shallot: 1 piece (chopped)
- clove garlic: 1 piece (chopped)
- ½ cups Arborio rice: 1 piece
- white wine: 0.5 cup
- honey: 1 Tbsp
- butter: 3 Tbsp
- light cream: 1 cup
- paprika: 1 Tbsp
- cayenne pepper: 1 tsp
- sherry: 0.25 cup
- lobster meat: 2 cups (cooked)
- Parmesan cheese: 0.5 cup (shredded)
- pinch salt and ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender, about 20 minutes.
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Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
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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.
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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.
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Stir honey into onions; cook and stir, 5 minutes more.
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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.
