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Lobster Risotto (Gluten Free*)

  • 25 min
  • Easy
  • 16

Creamy saffron risotto featuring Minor's® Lobster Base

  • Olive oil -- 2 Tbsp
  • Onions, diced -- 1/2 cup
  • Rice, Arborio -- 2 cups
  • Minor's Lobster Base (No Added MSG)* Gluten Free -- 1-1/2 Tbsp
  • Water -- 1-1/2 qt
  • Butter, diced -- 1/2 cup
  • Parmesan cheese, grated -- 1/2 cup
Preparation
1
Heat a sauté pan over medium heat, heat olive oil and sweat the onions.
2
Once the onions are translucent, add the rice. Continue to sauté the onions and rice until the rice begins to become translucent around the edges. No browning should occur.
3
Thoroughly whisk together the Lobster Base and water. Add 1/3 of the lobster stock to the pan. Use a wooden spoon or heatproof spatula to stir the rice every 2 to 3 minutes. Once the first third of the stock has been absorbed, repeat with the second and then the last third of the stock.
4
Once all of the stock is absorbed, the risotto should be loose and creamy. Stir in butter and turn off the heat. Stir in the cheese.
Serving Suggestions/Variations

Serve risotto topped with sautéed cubed lobster meat, vegetables, chopped fresh parsley, etc.

Note:

*When using Gluten Free ingredients, recipes, and proper back of house procedures. No added MSG other than that which naturally occurs in the hydrolyzed proteins and autolyzed yeast extract.

Components