Ingredients
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Rissotto
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2 Tbsp Butter
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2 ShallotsMinced
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2 Cloves GarlicMinced
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1 cup Arborio Rice
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1/2 cup White WineI prefer a dry white wine for this recipe
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4 cups Chicken stock
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1/2 cup Romano
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2 Tbsp Lemon Juice
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Lobster
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Lobster Tails
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Salt
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Directions
I love risotto. When I make one, I usually make a parsley risotto. It’s creamy, fresh and very good. However, over the last weekend, I received a friend for dinner and I wanted to upped my game. Due to that fact, I decided to make this Lobster Risotto. It’s creamy, full of flavors and there’s lobster in it. what’s not to like! I served this dish with a nice cold bottle of white wine and it was so marvellous. We ended up eating the whole thing and drinking the whole bottle!! 😀 We had a nice time.
If you want more Italian recipe, visit : Italian Category
Steps
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1
Done
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RissottoIn medium saucepan add chicken stock. Bring to a simmer and then just keep warm. |
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2
Done
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In a large saucepan, add butter. Once the butter is melted, add in shallots. Cook the shallots until they are translucent, about 2-3 minutes. |
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3
Done
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While stirring, add in garlic cloves, cook for 30 seconds. Add in the rice and white wine. Stir often until the liquid is absorbed, about 2 minutes. |
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4
Done
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Add in 1 cup of the broth to the rice pot and let simmer over medium low heat. Stir often and let cook until the liquid is absorbed. About 3-4 minutes. |
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5
Done
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Continue to cook until the rice is tender and creamy, adding broth in by cup by cup and stirring often. about 30 minutes. After you add in the last cup of chicken broth in stir until the liquid is evaporated again. Then squeeze in lemon juice and add the Romano cheese. |
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6
Done
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LobsterFill a large sauce pot with water. Add 1 tablespoon of salt to water. Bring to a boil |
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7
Done
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Drop lobster tails into the pot, uncovered. Bring to a slow boil. |
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8
Done
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Then once it’s at a slow boil, cook for 3 additional minutes. |
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9
Done
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Remove lobster tails from the pot. Take two of the lobster tails and remove the meat. Dice up the lobster into rough chunks and add lobster meat to the cooked risotto. Stir to incorporate. |
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10
Done
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With remaining 2 lobster tails, slice in half. Serve 1 – 1 1/2 cups of risotto for each person and top with half a lobster tail. |
