Ingredients
Scale
- 1 ½ cups arborio rice
- 4 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 5 cups low-sodium chicken or seafood broth, warmed
- 8 ounces cooked lobster meat, chopped (about 1 lobster tail or claw meat)
- Zest and juice of 1 large lemon
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Substitution tips: If you can’t find lobster, cooked shrimp or scallops can be a lovely alternative, though the flavor profile will be slightly different. For a dairy-free version, substitute butter with olive oil and omit the Parmesan or use a vegan cheese alternative.
Instructions
- In a medium saucepan, keep your broth warm over low heat. This step is crucial for achieving the perfect creamy risotto texture.
- In a heavy-bottomed skillet or wide saucepan, melt 2 tablespoons of butter with the olive oil over medium heat. Add the chopped shallot and sauté until translucent, about 3-4 minutes, stirring gently to avoid browning.
- Add the minced garlic and cook for another 30 seconds until fragrant. This aroma always reminds me of my mother, Elena, improvising flavorful meals with whatever was fresh from our garden.
- Pour in the arborio rice, stirring constantly to coat each grain in the butter and oil. Toast the rice for 2-3 minutes until the edges become translucent but the center remains opaque.
- Deglaze the pan with the white wine, stirring until the liquid has mostly evaporated. This step imparts a subtle acidity that brightens the risotto, much like the lemon zest will later.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This process should take about 18-20 minutes. Patience here is key—a lesson I learned from my time in Italy, where risotto is treated almost like a sacred ritual.
- When the rice is al dente and creamy, stir in the remaining 2 tablespoons of butter, lemon zest, lemon juice, and Parmesan cheese. The mixture should be silky and rich, with a gentle tang from the lemon.
- Fold in the chopped lobster meat gently to warm it through without overcooking, about 2 minutes. Adding the lobster last preserves its tender texture and sweetness.
- Season with salt and freshly ground black pepper to taste. I always advise tasting as you go—seasoning is personal, and the best cooks trust their palate.
- Serve immediately, garnished with fresh parsley. This dish is best enjoyed fresh, just like my Nonna Rosa insisted on, savoring the moment with loved ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
