Risotto Con L'Aragosta (Lobster Risotto) Recipe

Name: Risotto Con L'Aragosta (Lobster Risotto)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart chicken stock (warmed); 6 ounces lobster tail meat; 4 tablespoons sweet butter; 1 small onion (finely minced); 1 cup arborio rice; salt (to taste); black pepper (freshly ground, to taste); 1/2 cup dry white wine; 1 tablespoon parsley (fresh, chopped); parmesan cheese (grated to taste); Old Bay Seasoning (to taste)

Servings: persons

1 quart chicken stock (warmed)
6 ounces lobster tail meat
4 tablespoons sweet butter
1 small onion (finely minced)
1 cup arborio rice
salt (to taste)
black pepper (freshly ground, to taste)
1/2 cup dry white wine
1 tablespoon parsley (fresh, chopped)
parmesan cheese (grated to taste)
Old Bay Seasoning (to taste)

1
In sauce pan saute onions in 2 tablespoons butter until tender.
2
Add the rice and cook a minute of two, stirring constantly.
3
Add wine and cook until absorbed.
4
Add stock in stages, stirring until rice is between al dente and tender/creamy.
5
Cut lobster tail into chunks and add to rice.
6
Cook until lobster is cooked through.
7
Add remaining butter, Old Bay seasoning and grated cheese.
8
Sprinkle with parsley.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 quart chicken stock (warmed), 6 ounces lobster tail meat, 4 tablespoons sweet butter, 1 small onion (finely minced), and more.

Yes, Risotto Con L'Aragosta (Lobster Risotto) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto Con L'Aragosta (Lobster Risotto)

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