Rating: 4 stars
18 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 0

A very rich and creamy risotto with lobster, caramelized onions, and sherry.

Recipe Summary

cook:
1 hr
total:
1 hr 15 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes.

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  • 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.

Nutrition Facts

565 calories; protein 19.3g; carbohydrates 59.7g; fat 25.4g; cholesterol 87.3mg; sodium 1392.5mg. Full Nutrition
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