Looking for a dish that feels like a special occasion but is easy enough for a weeknight? This Creamy Lobster Risotto is your answer. With its rich flavors and luxurious texture, it’s sure to impress anyone lucky enough to share your table.
Let’s take a closer look at what makes this dish sing. Starting with olive oil, it provides the perfect base for sautéing the onion and garlic, adding depth to the dish right from the start. Next up, the Arborio rice is the star, with its high starch content creating that creamy texture you’re after in a risotto.
White wine is not just for sipping — it deglazes the pan and brings a bright acidity that balances the dish. The lobster stock is where the magic happens, infusing the rice with that unmistakable seafood essence. Heavy cream takes the creaminess up a notch, making every bite a delight.
We can’t forget the cooked lobster meat, which gives the dish its luxurious feel. The addition of Parmesan cheese ensures a savory finish, while salt and pepper are there to perfect the seasoning. Finally, butter and fresh parsley add richness and a pop of color, and a sprinkle of lemon zest brightens everything up right before serving.
This risotto pairs wonderfully with a simple green salad dressed in a light vinaigrette. For a full seafood feast, consider serving alongside lightly grilled asparagus or a crusty baguette to mop up every last bit of that creamy goodness.
Start by heating the olive oil in a large pan over medium heat. Once it’s shimmering, toss in the onion and garlic and sauté them until they’re translucent. You’ll know they’re ready when your kitchen smells amazing.
Stir in the Arborio rice, letting it toast lightly for about 1-2 minutes. This step is crucial for locking in that rich, nutty flavor we want. Next, pour in the white wine, allowing it to simmer until it mostly evaporates. This is where patience pays off; it’s all about building layers of flavor.
Now, start adding the lobster stock, one cup at a time. Stir constantly and wait until each addition is absorbed before adding more. This gradual process is key to achieving that creamy consistency. Once the stock is fully absorbed and the rice is tender, stir in the heavy cream and cook until everything is smooth and creamy.
Add in the cooked lobster meat and Parmesan cheese, stirring well to combine. Season with salt and pepper to taste. Lastly, toss in the butter and fresh parsley, stirring until the butter melts and the parsley is distributed evenly.
Serve your risotto hot, garnished with a sprinkle of lemon zest for a refreshing finish. Enjoy!
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