Lobster Risotto Recipe

Ingredients

• 1 cup Arborio rice

• 2 cups lobster bisque

• 1 cup vegetable or chicken stock

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup white wine (optional)

• 2 tablespoons olive oil

• 1/2 cup grated parmesan cheese

• 200 g cooked lobster, chopped

• Fresh herbs (like parsley or chives) for garnish

• Salt and pepper to taste.

Instructions

1. In a saucepan, heat the lobster bisque and stock together over low heat. Keep warm.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened.
3. Stir in the minced garlic and Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.
4. If using, pour in the white wine and stir until absorbed.
5. Gradually add the warm bisque and stock mixture, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
6. After about 18-20 minutes, when the rice is creamy and al dente, stir in the lobster or crab meat, grated parmesan cheese, and season with salt and pepper.
7. Serve hot, garnished with fresh herbs. Enjoy your delicious lobster risotto!