Lobster Risotto
Deborah Dana
A very delicious Italian risotto recipe (Italian rice) with lobster.
Reviewed by Editorial Team of Kiwilimón
4.5
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2 comentarios
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Ingredients
6
Servings
  • 1 cup Arborio rice
  • 2 cups chicken broth
  • 1/4 cups white wine
  • 200 grams lobster tail, boiled, just use the meat
  • 4 tablespoons olive oil
  • 1/2 cups onion, finely chopped
  • 1/2 tablespoons guajillo chili flake
  • 1/2 teaspoons lime zest
  • 1/2 tablespoons lemon juice
  • 1/2 tablespoons coarse salt
  • 1/2 cups tomato , peeled, seedless, and chopped
  • 2 tablespoons unsalted butter
Preparation
1h
0 mins
Medium
  • In a small pot, heat the chicken broth over medium heat and keep it warm on very low heat.
  • Heat the oil in a large skillet over medium heat. Add the onion and chili and sauté for 4 minutes.
  • Add the rice to the skillet and cook for 2 minutes, mixing well. Add the wine, lemon juice, lemon zest and cook for 2 more minutes.
  • Add the salt and start adding the chicken broth 1/2 cup at a time, stirring the rice and waiting for each cup to be absorbed before adding the next.
  • After about 20 minutes, the rice should look creamy. Taste a grain, and it should be well-cooked but slightly firm in the center. If it is still hard, it is not ready; continue adding chicken broth and cooking.
  • When the risotto is ready, add the lobster (previously cut into cubes), the tomato, and the butter. Remove from heat, cover the skillet, and let it rest for 5 minutes before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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