Lobster Risotto

 


Lobster Risotto

 

Ingredients

¼ cup olive oil, divided

2 onions, chopped

6 cups chicken broth

1 shallot, chopped

1 clove garlic, chopped

1 ½ cups Arborio rice

½ cup white wine

1 tablespoon honey

3 tablespoons butter

1 cup light cream

1 tablespoon paprika

1 teaspoon cayenne pepper

¼ cup sherry

2 cups cooked lobster meat

½ cup shredded Parmesan cheese

1 pinch salt and ground black pepper to taste

Directions

Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender, about 20 minutes.

Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.

Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.

Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.

Stir honey into onions; cook and stir, 5 minutes more.

Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.

 

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