Description
A very rich and creamy risotto with lobster, caramelized onions, and sherry.
Ingredients
- ¼ cup olive oil, divided
- 2 onions, chopped
- 6 cups chicken broth
- 1 shallot, chopped
- 1 clove garlic, chopped
- 1 ½ cups Arborio rice
- ½ cup white wine
- 1 tablespoon honey
- 3 tablespoons butter
- 1 cup light cream
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- ¼ cup sherry
- 2 cups cooked lobster meat
- ½ cup shredded Parmesan cheese
- 1 pinch salt and ground black pepper to taste
Instructions
- Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender
- about 20 minutes.
- Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
- Heat remaining 2 tablespoons oil in a large
- flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant
- about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown
- about 3 minutes. Add wine and cook for 1 minute.
- Stir 1 cup chicken broth into rice mixture; cook
- stirring constantly
- until broth is absorbed. Repeat adding broth
- 1 cup at a time
- until all the broth is used
- stirring constantly until broth is absorbed each time
- about 30 minutes.
- Mix honey into onions and cook 5 minutes more.
- Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens
- about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through
- about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6