Lobster Risotto

Serves: 4

Wine: Fabio Viviani Wine Nº 4

Lobster Risotto


  • 1/2 lb. Lobster Meat
  • 2 cups Arborio Rice
  • 4 tbsp. Olive Oil
  • 2ea Chopped Shallots
  • 2ea Chopped Garlic Cloves
  • 1 tsp. Saffron
  • 1/2 cup Dry White Wine
  • 1 qt. Lobster or Chicken Broth
  • 2 tbsp. Sliced Chives or Parsley for Garnish
  • 1 tbsp. Butter
  • 2 tbsp. Parmesan Cheese


In a medium pot, heat the olive oil over medium heat and sauté the shallots for 2-3 minutes.

Add the garlic and the rice and stir well for about a minute so the rice toast a little. Add the white wine and saffron, stir to combine. Bring to a boil. Turn the heat to medium and start adding the lobster stock about 1/2 cup at a time, stir. Cook the liquid down and more stock. Be careful not to overcook. Fish with lobster meat, butter and cheese. Season to taste. The rice should be creamy, hold shape and al dente Top with the fresh chive and enjoy.

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