Lobster Risotto | Dorothy Lane Market

Lobster Risotto

PREP TIME 10 mins
COOK TIME 40 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Apr 24th, 2024
  • BY Chef Carrie Walters

INGREDIENTS

  • 6 cups lobster stock
  • ½ cup butter
  • 2 medium onions, finely chopped
  • Salt to taste
  • 2 cups arborio or other short-grained white rice
  • 1 lb cooked lobster meat, chopped
  • 2 Tbsp chives, minced
  • ½ cup grated Parmigiano-Reggiano
  • Freshly ground black pepper

INSTRUCTIONS

1
In a medium pot, heat the stock and keep warm. In a large, wide saucepan, melt the butter over medium-high heat. Add onions and sauté until translucent, about 4 minutes.
2
Add a large pinch of salt and the rice; stir constantly for about 2 minutes.
3
Add 1 cup of broth and simmer, stirring until broth is almost absorbed.
4
Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
5
Stir in lobster meat until heated through, then add chives and ¼ cup of Parmigiano-Reggiano. Season to taste with salt and pepper.
6
Serve immediately and top with remaining Parmigiano-Reggiano.

IN THIS RECIPE

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Lobster Risotto

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 40 mins
SERVINGS 4

INGREDIENTS

  • 6 cups lobster stock
  • ½ cup butter
  • 2 medium onions, finely chopped
  • Salt to taste
  • 2 cups arborio or other short-grained white rice
  • 1 lb cooked lobster meat, chopped
  • 2 Tbsp chives, minced
  • ½ cup grated Parmigiano-Reggiano
  • Freshly ground black pepper

INSTRUCTIONS

1
In a medium pot, heat the stock and keep warm. In a large, wide saucepan, melt the butter over medium-high heat. Add onions and sauté until translucent, about 4 minutes.
2
Add a large pinch of salt and the rice; stir constantly for about 2 minutes.
3
Add 1 cup of broth and simmer, stirring until broth is almost absorbed.
4
Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
5
Stir in lobster meat until heated through, then add chives and ¼ cup of Parmigiano-Reggiano. Season to taste with salt and pepper.
6
Serve immediately and top with remaining Parmigiano-Reggiano.

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