The BEST Lobster Risotto

The BEST Lobster Risotto

Risotto is one of those dishes that appears very fancy, its something you see on the menu at high class restaurants and is normally quite expensive. Which is funny because it can be very inexpensive to make and does not require much skill to make. The classic Risotto Milanaise has only 8 ingredients: extra virgin olive oil, arborio rice, onion, white wine, chicken stock, Parmigiano cheese, butter and saffron. Once you’ve perfected the ratios and the time it takes to stir you can add any extra flavours, like lobster, to make it even more special.



1.5L Fish stock, kept HOT
2 tbs butter
1 large shallot, finely minced
2 cups Arborio rice
1.5 cup dry white wine
2 pinches of saffron
1/2 cup grated Parmigiano
Cooked Lobster, chopped
1/4 cup Fresh chives, chopped
Salt to taste
1 lemon


In a large pot put 1.5L of fish stock and bring to a gentle simmer. Meanwhile, in a large pan on medium high heat melt 2 tbs of butter, add in one large shallot finely chopped. Stir it around for about 4 minutes until translucent, then add in 2 cups of arborio rice. Stir the rice so it’s coated in the butter, for about 3 minutes. Then add in 1.5 cups dry white wine, pour yourself a glass while you’re at it. Stir until the wine starts to evaporate and then add in one ladle of fish stock. Stir, once it’s all absorbed add in another ladle and stir. Continue this until the rice is cooked. About 25-35 min. The rice is done when it’s no longer crunchy in the middle!  The end result is rice with a creamy consistency but can still hold its own shape. Toss in the butter, the chopped lobster, cheese and finish with fresh chives.. Stir it all together et voila! Squeeze a bit of lemon juice on it to serve and enjoy.

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