Lobster Classic Risotto
Creamy, luxurious and comforting, this lobster risotto is fabulous for a weeknight supper, but also a lovely dinner to make when you’re entertaining.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Ingredients
6 cups low-sodium chicken broth
1/2 tsp saffron threads
1/4 cup butter, divided
1/3 cup minced shallots
2 cloves garlic, minced
2 tbsp finely chopped fresh thyme
1 1/4 cups Arborio rice
1/2 tsp salt
1/2 tsp black pepper
1 pkg (8 oz) Lobster Classic Chunk Style
1 tsp lemon zest
2 tbsp lemon juice
2 tbsp finely chopped fresh chives
Directions
In medium saucepan, bring broth to a boil. Reduce heat to medium-low, stir in saffron and keep at a simmer.
Meanwhile, in high-sided skillet set over medium heat, melt 2 tbsp butter. Cook shallots, garlic and thyme for 2 to 3 minutes or until starting to soften.
Stir in rice, salt and pepper. Cook for 2 to 3 minutes or until well coated.
Pour in 1 cup simmering broth. Cook, stirring constantly, until almost all the liquid is absorbed. Repeat this process four more times, adding 1 cup broth at a time and stirring very often. Pour in the last cup of broth and add lobster and lemon juice. Cook, stirring very often, until lobster is heated through, rice is very tender but not mushy, and sauce is loose in consistency.
Stir in remaining butter, lemon zest and chives. If needed, to loosen before serving, stir in a little more broth or a little water.
Tips:
If desired, substitute ½ cup dry white wine for the first 1-cup portion of broth.
Substitute butter with olive oil, if preferred.
Serve with sprinkle of grated Parmesan cheese, if desired.
