Lobster Risotto
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
52
Spice
41
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil (divided)6 cups
Chicken Broth1 clove
Garlic (chopped)1.5 cups
Arborio Rice1 cup
White Wine1 tbsp
Honey3 tbsps
Butter1 cup
Light Cream1 tbsp
Paprika1 tsp
Cayenne Pepper1 cup
Sherry2 cups
Lobster Meat (cooked)1 cup
Shredded Parmesan Cheese1 pinch
SaltDirections:
1
Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes
2
Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer
3
Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat
4
Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes
5
Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes
6
Add wine and cook for 1 minute
7
Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed
8
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
9
Mix honey into onions and cook 5 minutes more
10
Stir butter into rice mixture until melted
11
Add cream and stir until rice mixture thickens, about 3 minutes
12
Add paprika and cayenne pepper; stir well
13
Add sherry and mix well
14
Stir lobster meat into rice mixture and cook until heated through, about 3 minutes
15
Mix Parmesan cheese into rice mixture until melted
16
Add onion mixture and mix well; season with salt and pepper