Description
A rich and creamy Italian dish combining perfectly cooked Arborio rice with sweet, succulent lobster tails, finished with Parmesan and butter for a luxurious texture.
Ingredients
Scale
- 2 cups chicken or seafood broth (kept warm)
- 2 tbsp salted butter
- ½ cup onion, minced
- 1 cup Arborio rice
- ¼ cup dry white wine
- 6 oz cooked lobster tails or langostino tails
- ½ cup Parmesan cheese, grated
- Salt and black pepper (to taste)
Instructions
- Heat the broth in a pot and keep it warm.
- Melt butter in a large skillet, sauté onions until soft.
- Add Arborio rice, toast for 2 minutes while stirring.
- Deglaze the pan with white wine, letting it absorb into the rice.
- Gradually add warm broth 1 ladle at a time, stirring constantly.
- Once the rice is nearly tender, add the lobster.
- Stir in Parmesan cheese and butter for a creamy finish.
- Season to taste and serve immediately.
Notes
- Use fresh or frozen lobster tails.
- For an extra pop of flavor, add a squeeze of lemon or garnish with fresh parsley.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 289 kcal
- Sugar: 1 g
- Sodium: 793 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 62 mg
Keywords: Lobster Risotto Recipe, Lobster Risotto Recipes, Risotto Seafood, Gordon Ramsay Lobster Risotto