Lobster Risotto

Lobster Risotto is an impressive dish you’ll love knowing how to make! The process of making risotto is time consuming, but very simple. Gather your ingredients, and enjoy a slow evening of making this classic Italian rice dish.

*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!

The Perfect Special Occasion Dinner!

Risotto is one of those intimidating dishes that I used to only order in restaurants. It’s a process, and it takes time to make it correctly.

Luckily, it’s quite simple! Even a novice cook will be able to follow these instructions and make the perfect pot of Lobster Risotto.

I buy pre-cooked lobster meat, so the most complicated part of this is patience!

First, you’ll saute the leeks and garlic until very soft, then toast the rice, then slowly add the wine and broth, while stirring the risotto, to create the creamiest, most luxurious risotto dish.

Risotto gets its creaminess from the starches of the rice being released in the liquid. Stirring the dish frequently while it absorbs the liquid is what makes the magic happen.

The classic ingredients in risotto are arborio rice, broth, and a range of vegetables, like onions, garlic, and peas, that get added in. Cheese isn’t a staple, and cream is not where the dish gets its richness. This is a great resource on how to make a basic risotto — other recipes, like this delicious Lobster Risotto, are just creative takes on the classic dish!

So gather with some people you love to spend time with, grab a bottle of wine (you’ll use a little in the recipe – but there will be plenty left to enjoy!), and get to stirring!

What You’ll Need:

• Avocado oil
• Leeks
• Garlic
• Sea Salt
• Arborio Rice (risotto rice)
• Dry White Wine
• Seafood stock (you can also use chicken or vegetable stock)
• Parmesan Cheese
• Cooked Lobster Meat
• Chives (to garnish)
• Black Pepper

Cooking with Ease on the Sharp Induction Cooktop

Having a Sharp Induction Cooktop installed in my kitchen changed the game for me.

It’s precision cooking and range of features make cooking delicate sauces, or more complex dishes, like this Lobster Risotto, so much easier.

I rely on the perfectly calibrated cooking settings and the built in timer for so many dishes!

While the risotto was absorbing the liquid, I kept the cooktop on a low setting. This ensures the liquid absorbs into the rice slowly and the rice doesn’t burn to the bottom of the pan. The simmer enhancer feature sends short pulses of heat to your cookware, preventing burning and scorching.

Setting the timer makes it easier for a multi-tasker like me to not ruin dishes! When the timer goes off, the burner turns off, so when I come back into the kitchen I can just pick up where I left off.

Hop on over to the Sharp USA website to learn more about their beautiful (and intelligent) kitchen appliances!

How to Make Lobster Risotto

Step 1: Using a dutch oven, add the olive oil, leeks and garlic. Saute over setting 4 (or medium) heat for about 12 minutes, until the leeks are very soft. Season with sea salt.

Step 2: Move the vegetables to the side of the pot, and add in the rice. Saute the rice to toast it for about 2 minutes.

Step 3: Add the white wine, and stir while the liquid is absorbed into the rice.

Step 4: Start by adding 1/2 cup of the seafood stock, stirring frequently while the liquid is absorbed into the rice. When the liquid is almost gone, add another 1/2 cup. Continue adding liquid, frequently stirring, until all the stock has been used.

Test the rice to be sure it’s fully softened. If the rice is at all crunchy, add additional water or broth, 1/2 cup at a time, until it’s the right consistency.

Step 5: Add the lobster meat and parmesan cheese, and stir into the rice. Season the mixture with sea salt, pepper, and more parmesan cheese, as desired.

Step 6: Garnish the risotto with chopped chives and more parmesan cheese.

Tips for Making the Best Risotto

The Best Textured Risotto: A properly made risotto should form a creamy mound on a plate, not be runny or too dry. When you’ve used up most of the stock for this recipe, test it. If the rice is creamy (not crunchy), then you’re almost there. Don’t be afraid to add more liquid if your rice needs it!

Frequently (but not continually) stirring the dish will keep it from scorching as it absorbs the liquid. Make sure it’s very thick before removing it from the heat and stirring in the flavor additions.

Mix up the Vegetables: Instead of the leeks, feel free to use onions and carrots. Green peas can also be added along with the lobster. Also try sautéed mushrooms.

Leftovers? Use any leftover risotto to make these delicious arancini bites!

Other Healthy Rice Dinner Recipes

• Crockpot Mexican Chicken and Brown Rice
• One Pan Mexican Quinoa and Rice
• Creamy Chicken and Wild Rice Soup

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