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butter extra-virgin olive oil onions salt arborio lobster chives Parmesan freshly ground black pepper lobster
Viewed: 27 - Published at: 8 years agoIngredients
- 1/4 cup butter
- 1/4 cup extra-virgin olive oil
- 2 medium onions, finely chopped
- Salt
- 2 cups arborio, carnaroli or other short-grained white rice
- Meat from 1 cooked lobster, chopped
- 2 tablespoons minced chives
- 1/2 cup grated Parmesan
- Freshly ground black pepper
- About 6 cups lobster stock
Method
- In a medium pot, heat the stock and keep warm.
- In a large, wide saucepan, melt the butter in the oil over medium-high heat.
- Add the onions and saute until translucent, about 4 minutes.
- Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes.
- Add 1 cup of broth and simmer, stirring until the broth is almost absorbed.
- Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next.
- Stir often.
- Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
- Stir in the lobster meat until heated through, then add the chives and 1/4 cup of the Parmesan.
- Season to taste with salt and pepper.
- Serve immediately with remaining Parmesan.
- Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).
