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Lobster Risotto with Spring Peas & Truffle Oil
Indulge in a luxurious dish that combines the sweetness of lobster, the freshness of spring peas, and the earthy aroma of truffle oil in every creamy bite!
Ingredients:
– 1 lb lobster meat, cooked and chopped
– 1 1/2 cups Arborio rice
– 4 cups chicken or vegetable broth
– 1 cup fresh or frozen spring peas
– 1/2 cup grated Parmesan cheese
– 1/4 cup truffle oil
– 1/2 cup shallots, finely chopped
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 2 tbsp butter
– Salt and pepper to taste
– Fresh chives for garnish
Directions:
1. In a saucepan, heat the broth and keep it warm over low heat.
2. In a large skillet, melt the butter over medium heat. Add shallots and garlic, sauté until translucent.
3. Stir in the Arborio rice and cook for 2 minutes until lightly toasted.
4. Pour in the white wine, stirring constantly until absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
6. Fold in the cooked lobster meat, spring peas, Parmesan cheese, and truffle oil. Season with salt and pepper.
7. Remove from heat, cover, and let it rest for 2 minutes.
8. Serve the risotto hot, garnished with fresh chives.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Calories: ~480 per serving | Servings: 4 | Storage Tips: Best enjoyed fresh, but refrigerate any leftovers promptly and consume within 2 days.
#LuxuriousDining #SeafoodLovers #TruffleSeason 🦞🍚🌿