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Lobster Risotto
Creamy arborio · white wine · fresh herbs
⏱ ~35 min • 620 kcal • Protein 34 g • Serves 2–4
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Ingredients
Quantities: 2 person | 4 person
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Method — Lobster Risotto
Before you start: get out a wide/deep sauté pan, a small pot for the stock, and a ladle. Warm the stock first — risotto needs it hot the whole time.
1Warm the stock in a small pot and keep it at a gentle simmer the whole time.
2Finely dice the shallot and garlic. Cut the lobster into bite-size pieces and season lightly.
3In the wide pan, melt half the butter with a splash of olive oil. Sweat shallot + garlic 2–3 min until soft, with no color.
4Add the arborio rice and toast 1–2 min, until the edges turn translucent.
5Pour in the white wine and stir until fully absorbed.
6Add hot stock one ladle at a time, stirring often, letting each ladle absorb before adding the next — about 18 min, until the rice is creamy and al dente.
7In the last 3 min, fold in the lobster to just cook it through (it turns opaque).
8Off the heat, beat in the remaining butter, parmesan and mascarpone. Loosen with a splash of stock so it “waves” (all’onda), not stiff.
9Finish with a squeeze of lemon, the chives and parsley, and salt & pepper. Serve immediately.
Chef tips• Keep the stock hot — cold stock halts the cook and makes it gluey. • Stir often, not constantly; you want creamy, not sticky. • Risotto waits for no one — plate and eat right away. |
Nutrition (approx / serving)Calories: 620 kcal Protein: 34 g • Carbs: 62 g • Fat: 24 g |
Foto: Pexels (licença gratuita). Receita e design originais — Hail Mary. Valores nutricionais aproximados.