Risotto Recipe ⟶ Lobster Risotto

A very rich and creamy risotto with lobster, caramelized onions, and sherry.

Ingredients

• ¼ cup olive oil, divided
• 2 onions, chopped
• 6 cups chicken broth
• 1 shallot, chopped
• 1 clove garlic, chopped
• 1 ½ cups Arborio rice
• ½ cup white wine
• 1 tablespoon honey
• 3 tablespoons butter
• 1 cup light cream
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• ¼ cup sherry
• 2 cups cooked lobster meat
• ½ cup shredded Parmesan cheese
• 1 pinch salt and ground black pepper to taste

Cooking Directions

1. Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes.
2. Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
3. Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
4. Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
5. Mix honey into onions and cook 5 minutes more.
6. Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.

Nutrition Facts

• calories565.1
• carbohydrateContent59.7 g
• cholesterolContent87.3 mg
• fatContent25.4 g
• fiberContent1.8 g
• proteinContent19.3 g
• saturatedFatContent11 g
• sodiumContent1392.5 mg
• sugarContent6.2 g