Risotto Con L'aragosta (Lobster Risotto)

READY IN: 55mins
jenne
Recipe by AcadiaTwo

This recipe is Italian was brought home from culinary school by my DD where it was made in class. I have not had it, but she told me it was very good. Enjoy.

Top Review by Paris D

This is very good, but it does seem to be missing something. My husband suggested that saffron would enhance the flavor. I also had to add salt at the table. Maybe we'll try adding some mushrooms next time. We used lobster stock instead of chicken stock and I will continue to make it with lobster stock, as it enhances the lobster flavor. Thank you for posting this.

Ingredients Nutrition

Directions

  1. In sauce pan saute onions in 2 tablespoons butter until tender.
  2. Add the rice and cook a minute of two, stirring constantly.
  3. Add wine and cook until absorbed.
  4. Add stock in stages, stirring until rice is between al dente and tender/creamy.
  5. Cut lobster tail into chunks and add to rice.
  6. Cook until lobster is cooked through.
  7. Add remaining butter, Old Bay seasoning and grated cheese.
  8. Sprinkle with parsley.

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