Ingredients
Scale
- 1 ½ cups Arborio rice
- 2 lobster tails (about 10–12 oz total), cooked and chopped
- 4 cups seafood stock (or chicken stock as a substitute)
- 1 cup dry white wine (optional but recommended)
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
If you don’t have Arborio on hand, Carnaroli rice works beautifully for risotto, offering a creamier finish. For the stock, homemade seafood stock is a treasure, but a good-quality store-bought chicken stock will still yield a lovely depth of flavor.
Instructions
- Begin by warming your seafood stock in a saucepan over low heat. Keep it gently simmering — you’ll be ladling this into the risotto as you cook.
- In a large, heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook slowly until translucent and soft, about 5 minutes. This is where the flavour base begins, so be patient and gentle.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to let it brown; a light golden hue is perfect.
- Stir in the Arborio rice, coating each grain in the buttery onion mixture. Toast the rice lightly for 2-3 minutes until it looks pearly and slightly translucent around the edges. This step is key to developing the risotto’s creamy texture later on.
- Pour in the white wine, if using, and stir continuously until the liquid has mostly evaporated. The smell of the wine mingling with the garlic and onion will bring back memories of many a cosy kitchen moment for me.
- Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until each ladle is almost fully absorbed before adding the next. This gradual process encourages the starches in the rice to release, creating that signature creamy consistency. This should take about 18-20 minutes.
- Once the rice is tender but still has a slight bite (al dente), gently fold in the chopped lobster meat, lemon zest, and juice. Stir carefully to combine — you want to warm the lobster through without overcooking it.
- Remove the pan from heat and stir in the remaining 2 tablespoons of butter and Parmesan cheese. This final touch brings a luscious richness that feels like a warm hug on a plate.
- Season with salt and freshly ground black pepper to taste. I like to add a little extra lemon juice here if the risotto needs a brighter note.
- Serve immediately, garnished with freshly chopped parsley. Remember, risotto waits for no one, so call everyone to the table as soon as it’s ready!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
