Lobster Risotto
Author: Susan Lester
Recipe type: Seafood
Cuisine: Italian
Serves: 6 servings
- 3 Tablespoons Olive Oil
- 2 large Shallots, minced
- 1 cloves Garlic, minced
- 4 ounces Pancetta, diced
- 1 cup Arborio Rice
- Add 4 cups Vegetable Broth
- ¼ cup White Sherry
- 2 small Lobster Tails, shelled and cubed
- 1 cup cooked Spinach (we used frozen thawed in the microwave)
- ½ teaspoon Sunny Spain Seasoning
- Pepper, to taste (you probably won't need to add extra salt)
- 3 ounces Boschetto al Tartuffo Cheese, shaved.
- Lobster Risotto
- In a large skillet, saute Olive Oil, Shallots, Garlic, Pancetta.
- When the shallots start to caramelize, stir in Arborio Rice.
- Continue stirring until rice begins to brown.
- Add Vegetable Broth in 1 cup increments, stirring frequently, until most of the liquid is absorbed before adding the next cup.
- Then stir in White Sherry and Lobster.
- When Lobster turns orange, stir in Spinach, Sunny Spain Seasoning, and Pepper.
- When most of the liquid is absorbed, stir in 3 ounces Boschetto al Tartuffo Cheese, shaved.
- Let rest for 5 - 10 minutes before serving.
- Top with additional Cheese, if desired.
Recipe by Create Amazing Meals at https://createamazingmeals.com/2014/02/romantic-dinner-for-two-filet-mignon-and-lobster-risotto.html
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