Ingredients
Scale
- 1 cup Arborio rice
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- 4 cups seafood or chicken broth, warmed
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 8 oz cooked lobster meat, chopped
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Shallot and Garlic: Heat a large saucepan over medium heat. Add olive oil and 1 tablespoon butter. Once melted, cook shallot for 3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Toast the Rice: Add Arborio rice and stir for 1–2 minutes until lightly toasted and coated.
- Add the Broth Gradually: Add warm broth 1/2 cup at a time, stirring constantly and allowing liquid to absorb before adding more. Continue for 18–20 minutes until creamy and al dente.
- Finish with Lemon, Butter, and Parmesan: Turn off heat. Stir in remaining butter, Parmesan, lemon juice, and lemon zest until smooth. Gently fold in lobster. Season with salt and pepper.
- Serve and Garnish: Serve immediately and garnish with fresh parsley and extra lemon zest if desired.
Notes
- Stir frequently to release starch and achieve a creamy texture.
- Always use warm broth to avoid shocking the rice.
- Risotto should be tender with a slight bite, not mushy.
- Shrimp, scallops, or chicken can be used instead of lobster.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian