Lobster risotto is my husband and my go-to meal for any special occasion, and we’ve cooked it every Valentine’s Day since the first one we spent together (in 2010!). It’s so flavorful, and so much cheaper to make at home than what you would spent on it at a restaurant.
Cooking it at home also lets us control the quality of and the actual ingredients that we use to make it.
If you’re not a meat-eater or lobster fan (I can’t even imagine…) you can easily make this using vegetables instead, or with shredded chicken or shrimp.
Lobster Risotto Recipe
2016-01-24 06:00:35
Gluten free, soy free, can be made vegetarian
Ingredients
- 32 oz organic, low sodium chicken broth
- 3/4 cup organic white wine, sulfite free
- 2-3 tablespoons organic butter or ghee
- 2 medium shallots, finely chopped
- 3 cloves garlic, minced
- 1 cup Arborio rice
- 3 tablespoon fresh sage, diced
- 2 teaspoons fresh lemon juice
- Lobster*, as you want to add (we used meat from 3, 1 lb lobsters, which gave us around 1 1/2 cups of chopped lobster)
- Sea salt and pepper to taste
Instructions
- First, cook the lobster! I usually call ahead where I'm buying my lobsters from and have them pre-cook them for me. If you're cooking them yourself, check this out (http://goo.gl/Kxp2uL).
- Separate the lobster meat from the shells (reserve shells for stock). Chop the meat into 1/2" pieces, place in a bowl and and keep in the refrigerator until needed.
- In a medium pot over medium-high heat, add the broth and the lobster bodies/shells and cover. Cook until it boils, then reduce the heat to a low simmer.
- In a large skillet over medium heat, add the butter or ghee and the garlic, and cook until it's bubbling.
- Add the shallot and a large pinch each sea salt and pepper and cook, stirring often, until the shallot is translucent, about 5 minutes.
- Next, add the rice, stirring constantly, until it is coated in the butter and nearly transparent (approximately 2 minutes in total). Pour in the wine and stir constantly, until all of the liquid has been absorbed, about 2 to 4 minutes.
- Pour a ladle-full of the simmering lobster broth over the rice. Let simmer, stirring constantly, until the rice absorbs the liquid. Continue adding the broth, stirring and letting it absorb, until the rice is cooked to your liking, about 20 to 25 minutes (you may not need all of the broth, but if you run out, add more hot water or chicken broth).
- Stir in the lobster meat, sage, lemon juice, salt/pepper. Cook until warm all the way through and serve.
Healthy Eaton https://healthyeaton.com/
