Description
A creamy Sungold Tomato Lobster Risotto featuring Arborio rice sweet bursting tomatoes tender cooked lobster and aged Parmesan cheese.
Ingredients
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2 cups Arborio rice
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4 cups seafood stock
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1 1/2 cups Sungold tomatoes
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1 1/2 cups cooked lobster meat
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1 small yellow onion
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3 cloves fresh garlic
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3 tbsp extra virgin olive oil
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3 tbsp unsalted butter
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1/2 cup grated Parmesan cheese
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2 tbsp fresh basil
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1 tbsp fresh lemon juice
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Sea salt and black pepper to taste
Instructions
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Warm seafood stock in a saucepan over low stove heat.
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Sauté chopped onion in olive oil and 1 tablespoon butter in a skillet until soft.
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Add minced garlic and cook for 1 minute until fragrant.
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Add Arborio rice toasting for 2 minutes until translucent at edges.
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Add 1 cup warm stock and 1 tablespoon lemon juice stirring until absorbed.
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Continue adding stock 1 ladle at a time stirring frequently for 20 to 25 minutes until creamy.
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Stir in halved Sungold tomatoes cooking for 3 minutes until softened.
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Gently fold in cooked lobster meat warming through for 2 minutes.
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Remove from heat and stir in remaining butter and Parmesan cheese before serving hot in New York.
Notes
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Keep stock warm throughout cooking to ensure proper rice starch release.
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Fold in cooked lobster meat at the very end to keep it sweet and tender.
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Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: ~ 10 mins.
- Cook Time: ~ 30 mins.
- Category: Dinner.
- Method: Stovetop Simmering and Stirring.
- Cuisine: Traditional Italian-American Fusion.
Nutrition
- Serving Size: ~ 1 1/4 cups risotto
- Calories: ~ 480 kcal
- Sugar: ~ 5 g
- Sodium: ~ 680 mg
- Fat: ~ 18 g
- Saturated Fat: ~ 8 g
- Unsaturated Fat: ~ 10 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 56 g
- Fiber: ~ 3 g
- Protein: ~ 22 g
- Cholesterol: ~ 85 mg
Keywords: Sungold Tomato Lobster Risotto, Lobster Risotto, Sungold Tomato Risotto, Creamy Seafood Risotto, Tomato Lobster Risotto, Gourmet Risotto Recipe, Dinner, New York Recipe.