You won't be able to keep your claws off this Lobster Risotto!
- 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
- 1½ c. arborio, vialone nano, or carnaroli rice
- 1 c. dry white wine
- 2 oz. grated Parmesan, plus more for serving
- ¼ 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)
- In a small saucepan over medium low-heat, heat stock and cover pot to keep warm.
- Meanwhile, in a large, high-sided skillet over medium-high heat, melt 2 tablespoons butter. Add tomatoes and ½ teaspoon salt and cook, stirring occasionally, until tomatoes start to break down. Add shallot, garlic, and ¼ teaspoon salt and cook, stirring occasionally, until fragrant, about 2 minutes more.
- Add 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.
- Ladle 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.
- Spoon risotto into bowls. Top with chives and Parmesan.
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