Lobster Risotto

This classic rice-based Italian dish can be adapted to add any main ingredient you desire (my personal favourite would definitely be lobster). The recipe you’ll find below is actually one of my originals that I’ve perfected over the years. Being an Italian myself, you could say I’ve had quite a bit of practice! While it may be a tedious and time-consuming dish to make, the effort is so worth it when you taste your first bite.

Lobster Risotto          |          Level: Medium          |          Serves: 4


2 Shallots (or 1 Small Onion), finely chopped

1 Clove of Garlic, minced

1/2 Cup Dry White Wine

5-6 Cups Seafood Stock

4 Tbps Butter

1/2 Cup Parmesan Cheese

2 Cups Arborio Rice

Chopped Lobster

Chopped Fresh Chives



In a large saucepan, bring seafood stock to a gentle simmer over medium heat. Meanwhile, melt 2 Tbps of butter in a large pan and add chopped onions and garlic. Sauté until onions are clear and garlic is fragrant, about 4 minutes. Add in the arborio rice and toast it in the butter, cooking for about 2 minutes, then add in the dry white wine. Once the wine is absorbed, add in a ladle of your hot seafood stock and stir until the liquid is completely absorbed. Repeat this process until the rice is to your desired tenderness (al dente), about 25-30 minutes. Stir in your chopped lobster, grated parmesan, and remaining 2 Tbps of butter. Garnish with freshly chopped chives and a squeeze of lemon juice for that extra flavour. Enjoy!


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