Ingredients
Scale
- 1 cup Arborio rice
- 2 cups lobster stock (or chicken stock)
- 1 cup cooked lobster meat, chopped
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and 1 tablespoon butter in a skillet, sauté onion until translucent, then add garlic.
- Add Arborio rice, stirring gently for 2 minutes to toast.
- Pour in white wine, simmer until almost absorbed.
- Add lobster stock gradually, stirring until absorbed, for 18-20 minutes.
- Incorporate lobster meat, lemon juice, and zest, then mix in remaining butter and Parmesan.
- Season with salt and pepper to taste.
Notes
- For best results, use fresh lobster meat.
- Adjust the seasoning based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free