Recipe Index

Ingredients

• ¼ cup butter
• ¼ cup extra-virgin olive oil
• 2 medium onions, finely chopped
• Salt
• 2 cups arborio, carnaroli or other short-grained white rice
• Meat from 1 cooked lobster, chopped
• 2 tablespoons minced chives
• ½ cup grated Parmesan
• Freshly ground black pepper
• About 6 cups lobster stock

Method

1. Warm the lobster stock in a saucepan over low heat and keep it at a bare simmer throughout the cooking, so each addition to the rice stays hot.
2. Melt the butter with the olive oil in a wide, heavy pan over medium heat and soften the finely chopped onions in the fat with a seasoning of salt, cooking them until translucent without colour.
3. Add the arborio rice to the onion pan and stir the grains for a couple of minutes, until they turn translucent at the edges and are coated in butter and oil.
4. Pour a ladle of hot lobster stock over the rice and stir the risotto frequently, letting the grains absorb almost all the liquid before adding the next ladle.
5. Continue adding stock a ladle at a time and stirring for about 18 minutes, until the rice is tender with a slight bite and the risotto has a loose, creamy consistency, using up to all 6 cups of stock as needed.
6. Stir the chopped lobster meat through the risotto during the final minutes so the shellfish warms through in the hot rice.
7. Take the pan off the heat, beat in the grated parmesan and minced chives, season the risotto with freshly ground black pepper, and serve it immediately in warm bowls.

Total: 0h 45m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data