Truffled Lobster Risotto
Indulge in culinary decadence with this Truffled Lobster Risotto, a luxurious fusion of creamy Arborio rice, tender chunks of lobster, and the earthy elegance of black truffle oil. Perfect for special occasions or an intimate dinner, this dish combines the classic Italian risotto technique with a coastal twist, enhanced by the richness of Parmesan cheese and a splash of dry white wine. Balanced with aromatic shallots, garlic, and a garnish of fresh parsley, every bite offers a symphony of flavors and textures. Serve this elegant seafood risotto warm, showcasing its velvety consistency and irresistible aroma for a restaurant-worthy experience at home.
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Recipe Information
Ingredients
- 2 pieces Lobster tails
- 1.5 cups Arborio rice
- 5 cups Chicken or seafood stock
- 0.5 cups Dry white wine
- 2 medium Shallot
- 2 cloves Garlic
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 0.75 cups Parmesan cheese, grated
- 0.25 cups Heavy cream
- 1 tablespoon Black truffle oil
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Prepare the lobster by boiling the lobster tails in salted water for 7-8 minutes until bright red. Remove from water, let cool, and then extract the meat from the shells. Chop the lobster meat into bite-sized pieces and set aside.
In a medium saucepan, heat the chicken or seafood stock over medium heat until warm. Keep it warm as you prepare the risotto.
Finely chop the shallots and garlic. In a large skillet or heavy-bottomed pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
Add the chopped shallots to the pan and sauté for 2-3 minutes until translucent. Add the garlic and cook for an additional 30 seconds until fragrant.
Stir in the Arborio rice, ensuring all grains are coated with the oil and butter. Toast the rice for 1-2 minutes, stirring frequently.
Deglaze the pan with the white wine, stirring until the wine is mostly absorbed by the rice.
Begin adding the warm stock one ladle at a time, stirring frequently. Allow the stock to be almost fully absorbed before adding the next ladle. Continue this process for approximately 20-25 minutes until the rice is creamy and al dente.
Stir in the chopped lobster meat, allowing it to warm through.
Add the grated Parmesan cheese, heavy cream, and remaining 2 tablespoons of butter. Stir until the cheese and butter are melted and incorporated.
Drizzle with black truffle oil, and season with salt and pepper to taste.
Garnish with fresh parsley and serve immediately for a rich and decadent meal.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 2243 mg | 98% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 250 mg | 19% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
