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My review
Lobster Risotto
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pkkviper
"A very rich and creamy risotto with lobster, caramelized onions, and sherry."
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Ingredients
1 h 15 m servings 565Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
12/29/2016
I did tweak this a bit, and it turned out fantastic! Rich and elegant, and perfect for a dinner party or special occasion dinner. I used 1 medium size lobster tail and about 7 (20-25 size) shrim...
Most helpful critical review
3/10/2017
Please do not waste your lobster. The unusual amount of onion and the overpowering cayenne kills the flavor of the lobster. The basic premise is fine, but I've never encountered a risotto that...
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12/29/2016
I did tweak this a bit, and it turned out fantastic! Rich and elegant, and perfect for a dinner party or special occasion dinner. I used 1 medium size lobster tail and about 7 (20-25 size) shrim...
3/10/2017
Please do not waste your lobster. The unusual amount of onion and the overpowering cayenne kills the flavor of the lobster. The basic premise is fine, but I've never encountered a risotto that...
3/27/2018
I subbed shrimp for lobster. No offense, but lobster is too expensive for this kind of a recipe. I cut the onions into slices and cartelized them with a little balsamic. Then I took the onions o...
5/5/2019
Wonderful dish. Will make again. The recipe calls for 2 onions but I felt it was a typo and did 2 cups of onions. I feel this was the right call. I also cut the Cheyenne in half, not because I d...
3/17/2019
Amazing. I reduced the spices to a smidgin, used fish stock, lobster and langoustines, added some chopped fresh tarragon. It was out of this world. On the menu for next dinner party
10/28/2018
Second time was even better than the first. The key is patience with adding the broth. Keep stirring and let it evaporate fully with each cup. Like with all things, it's better when you take you...
7/4/2018
Excellent recipe....the only thing I would caution people on is the cayenne pepper, even at a teaspoon, it is really HOT. I would cut it in half if I made it again. I love things really HOT s...
1/20/2018
I used half and half in place of light cream. I will make this recipe again with very little cayenne pepper as I found it overwhelming. (I didn’t think so much as a teaspoon would, but it did.) ...