Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.
When you think of decedent dinners, there are few that can outshine the rich, creamy, seafood-stuffed glory that is lobster risotto. A simple combination of fresh aromatics, white wine, and seafood stock transforms humble Italian rice grains into the dreamy, cheesy, luscious rice porridge that we’ve all come to love. And adding fresh, faintly sweet lobster meat is all that’s needed to take your risotto over the top.
How do I get super-creamy risotto?
The secret to getting perfectly cooked risotto is all in the stir. Continuously agitating the rice while adding the stock helps it slowly absorb the liquid while also releasing enough starch to give the dish its signature velvety yet not runny quality. But that doesn’t mean you need to stir for 30 minutes straight. After the first few additions of broth, stir the rice when adding broth to keep the rice from sticking to the bottom of the pan. Finishing the risotto with a dollop of mascarpone cheese also adds to the overall texture.
What’s the best way to get lobster meat?
One of the best parts about working with lobster meat at home is knowing that the hard part—cooking and breaking down the lobster—can be done by someone else. If you’re feeling intrepid and want to tackle a lobster tail, check out Makinze’s guide for preparing lobster tails to get you started; otherwise, stick with something pre-cooked and frozen from your favorite fishmonger or the seafood section in the grocery store.
What type of rice should I use for risotto?
There are a few types of rice that are perfectly suited for risotto. Each yields a slightly different yet equally delicious result.
Vialone nano - The small, rounded grains are aromatic and slightly smaller than arborio rice, which makes for a softer risotto.
Arborio - Perhaps the most common choice for risotto, this rice grain is small and remains relatively firm throughout cooking, making it perfect for al dente risotto.
Carnaroli - This has a larger, tapered grain that will remain relatively firm yet absorb tons of liquid.
Store any leftovers in an airtight container for up to 3 days.
Did you try this risotto recipe? Let us know how it went in the comments!
- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr
Ingredients
- 6 c.
store-bought or homemade seafood or lobster stock
- 4 tbsp.
unsalted butter, divided
- 6 oz.
cherry tomatoes, halved
Kosher salt
- 1
large shallot, finely chopped
- 2
cloves garlic, sliced
- 1 1/2 c.
arborio, vialone nano, or carnaroli rice
- 1 c.
dry white wine
- 2 oz.
grated Parmesan, plus more for serving
- 1/4 c.
mascarpone
- 6 oz.
cooked lobster meat, chopped
- 2 tbsp.
finely chopped chives, plus more for serving
- 1 tsp.
finely grated lemon zest
Pinch of crushed red pepper flakes (optional)
Directions
- Step 1In a small saucepan over medium low-heat, heat stock and cover pot to keep warm.
- Step 2Meanwhile, in a large, high-sided skillet over medium-high heat, melt 2 tablespoons butter. Add tomatoes and 1/2 teaspoon salt and cook, stirring occasionally, until tomatoes start to break down. Add shallot, garlic, and 1/4 teaspoon salt and cook, stirring occasionally, until fragrant, about 2 minutes more.
- Step 3Add 1 tablespoon butter and stir until melted. Add rice and reduce heat to medium. Toast rice in butter, stirring occasionally, until rice begins to stick to bottom of pan and make high-pitched sizzling noises, 2 to 3 minutes. Add wine and cook, stirring constantly, until liquid is evaporated, about 2 minutes.
- Step 4Ladle 4 ounces warm broth into rice and stir constantly until liquid is completely absorbed, about 2 minutes. Continue to add broth 4 ounces at a time, stirring briefly, then allowing liquid to be fully absorbed after each addition. After about 30 minutes, rice should be fully cooked with about 4 ounces broth remaining. Remove pot from heat and stir in Parmesan, mascarpone, 1 teaspoon salt, remaining broth, and remaining 1 tablespoon butter. Fold in lobster meat, chives, lemon zest, and red pepper flakes, if using.
- Step 5Spoon risotto into bowls. Top with chives and Parmesan.