Lemon Butter Lobster Risotto

"Risotto" is not a commonly used term that most people know unless they get into cooking themselves or visit nicer "fancier" restaurants when in all reality it is just another type of rice. Risotto is derived from riso which is Italian for rice, and I learned that about the same time that I am typing this post up for all of you to learn as well (if you do not already). Look at that: we are learning all together! Moving on...

There are those who say that Risotto is difficult to make and it can be; however, this specific recipe just takes patience and precision, and I think anyone would be able to make Risotto within the first or second try. This requires not having the game on in the background that you can be distracted by, like most meals, this will require your full attention and presence.

It had been a minute since I have had a lobster dish, so I was really itching at the bit to try one along with something new. I found this recipe while searching and thought "let's try something new" so I went with the risotto.

The first time that I had risotto was at a restaurant in Draper, UT called Toscano (I will edit this blog when I right my review for Toscano and reference it when it is completed), and it was a Chef's Special of the night with a salmon pairing. So, I wanted to try and do something similar while also feeding my craving for some lobster. Let's just say that it turned out better than I expected! The flavor was there with the lobster and the lemon zest addition, but not too overwhelming (if you aren't a fan of powerful lemon flavor, I would do half of the recommendation). The risotto was so amazing with all of the flavor from the broth, and the splash of white wine added in. *One note that I will say from my experience is that next time I am going to turn the heat down a little more than I did to make sure I give the risotto time to absorb all of the moisture while still cooking thoroughly. All in all, this meal was absolutely amazing, and I would highly recommend to someone looking for something classy and different. Also, to those who are looking for a little bit of challenge in the kitchen! I will add the recipe below here and I would love to hear everyone's feedback and own challenges from this one!

Ingredients for Lemon Butter Lobster Risotto

For the Lobster:

• 2 lobster tails (about 6 ounces each), cooked and chopped

• 2 tablespoons unsalted butter

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

• 1 clove garlic, minced

• ¼ teaspoon salt

• ¼ teaspoon black pepper

For the Risotto:

• 1 ½ cups Arborio rice

• 4 cups seafood or chicken broth, warmed

• ½ cup dry white wine (optional, can substitute with broth)

• 1 small onion, finely diced

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ cup grated Parmesan cheese

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon lemon zest (plus more for garnish)

Step-by-Step Instructions for Lemon Butter Lobster Risotto

Step 1: Prepare the Lobster

1. If using fresh lobster tails, bring a pot of salted water to a gentle boil and cook the lobster for 5-7 minutes until the shells turn bright red. Remove and let them cool slightly before removing the meat from the shells. Chop into bite-sized pieces.

2. In a small pan over medium heat, melt 2 tablespoons of butter. Add the minced garlic, followed by the lemon juice, zest, salt, and black pepper. Stir for 1 minute until fragrant.

3. Add the chopped lobster meat and sauté for 2-3 minutes until lightly golden and infused with flavor. Remove from heat and set aside.

Step 2: Start the Risotto Base

1. In a large skillet or heavy-bottomed pan, heat olive oil and 1 tablespoon of butter over medium heat.

2. Add the diced onion and cook until soft and translucent (about 3 minutes). Stir in the garlic and cook for another 30 seconds.

3. Add the Arborio rice and stir constantly for 1-2 minutes until the grains are lightly toasted.

Step 3: Add the Liquids Gradually

1. Pour in the white wine (or broth) and stir until mostly absorbed. This adds a depth of flavor to the risotto.

2. Begin adding the warm broth, ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process takes about 20 minutes, ensuring a creamy consistency.

Step 4: Finish the Risotto

1. Once the rice is tender but slightly al dente, remove from heat and stir in the Parmesan cheese, remaining butter, lemon zest, and sautéed lobster meat.

2. Taste and adjust seasoning with additional salt, black pepper, or lemon juice if needed.

Step 5: Serve and Enjoy!

1. Spoon the risotto onto plates or into bowls.

2. Garnish with fresh parsley, extra lemon zest, and a squeeze of lemon juice.

3. Serve immediately and enjoy the creamy, buttery, citrusy perfection of Lemon Butter Lobster Risotto!

*Recipe found on cozydishes.com by Louise. Please visit her site to also get more background and helpful information for each ingredient!