Lobster Risotto

Risotto con l’Aragosta

  • CUISINE_ICON
    CUISINE
  • CALORIES_ICON
    CALORIES
  • DIET_ICON
    DIET
  • COOKTIME_ICON
    TIME
Italian
-
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!