Risotto Recipe!

Updated: Feb 26, 2019



Now this is another dish I was super excited to make. As my culinary journey continues I find myself getting into seafood more and more and trying to learn the tricks of the trade to cooking it with the most flavor. I decided this particular day to create a light lunch but something tasty. I have been craving Lobster and risotto, but this is not a lobster risotto if that makes sense. I made a butter poached lobster tail, and a risotto Bianco which is a regular risotto made with white wine and Parmesan cheese and topped it with the Lobster. I hope you guys caught all of that! Lets get right into the recipe!


Lobster Tail:

2 Lobster tails

1/2 cup (1 stick) of butter

1 tsp salt

1 tsp pepper


Risotto Ingredients:

1 cup arborio rice

1/2 onion diced

1/2 cup white wine

5-6 cups chicken stock (Held VERY Hot)

1/2 cup butter

Fresh parsley

1/3 cup parmesan cheese


Lobster Instructions:

1.) Wash lobster tails thoroughly, cut down the middle of its belly with kitchen scissors and remove its legs

2.) Heat a small pot on medium high

3.) Melt the butter and add salt & pepper

4.) Add lobster tails

5.) Cover tails for about 8 minutes


Risotto Instructions:

1.) Melt butter over medium heat in a heavy bottom pot

2.) Add the onion and sweat until soft and translucent. Season with salt & pepper

3.) Add the rice and cook, stirring every now and then, until translucent and lightly crackling. DO NOT LET BROWN

4.) Pour white wine over sautéed rice and stir until all the wine is absorbed

5.) Add 1 cup of the chicken broth and cook at a vigorous simmer stirring occasionally.

6.) When the rice starts to get thick pour another 1/2 cup of broth. and some salt.

7.) Keep adding broth 1/2 cup at a time every time the rice thickens. DO NOT LET THE RICE DRY OUT.

8.) Cook until the rice is tender but still firm at its core. The final addition of broth is most important: add just enough to finish cooking the rice without leaving it soupy.

9.) Remove the risotto from the heat and stir in the Parmesan cheese and butter. Stir vigorously and let rest a minute. Check that the consistency is a bit creamy

10.) EAT!


I adapted this recipe from recipe book from the culinary school I graduated from. At first I was not interested in such a fancy rice dish because my palette wasn't up to par at that time. But fast forward to today and I now crave fancier dishes. Try this out and let me know what you think. Until next time,

With Love & Food,

-Chef Morghan

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