Lobster Risotto
Risotto con l’Aragosta
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CUISINE
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CALORIES
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DIET
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TIME
Italian
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Pescetarian
50 Min
This home gourmet recipe requires a bit more time to prepare, but it is totally worth it!
Ingredients
FRESH FROM THE STORE
- 2 Lobster Tails
- 2 cups diced Onion
- 2 tsp Lime Zest
- 2 Bay Leaves
- 1/2 cup Parmesan Cheese
- 1/2 tsp Pepper Corns
FROM YOUR PANTRY
- 1 cup Arborio Rice
- 3 cups White Wine
- 1/4 cup Olive Oil
- 1/2 tsp Salt
Instructions
Step 1
Place lobster tails in a pot with boiling water. Cook for about 15 mins until they turn red.
Step 2
Take lobster tails out of water. Let them cool for at least 10 mins. Then separate meat from the shells.
Step 3
Cook lobster shells together with bay leaves and salt in 3 cups of water for 30 mins at medium heat.
Step 4
Heat up oil in a pan. Add the onions and cook them for about 5 minutes until they turn slightly transparent.
Step 5
Add Arborio rice. Mix with the onions and fry the rice-onion mix at medium heat for 5 minutes
Step 6
Cook rice for about 25 minutes. Keep stirring and adding lobster broth and wine so that the rice stays covered with liquid.
Step 7
Cut lobster meat into cubes. When risotto is almost done, add meat and lime zest. Mix and cook for a few minutes until broth and wine have evaporated.
Enjoy!
