Are you in the mood for a seafood special? This Lobster Risotto Recipe by Michelle Miller from Sunkissed Kitchen is the perfect dish to fulfill all of our cravings. It is as delicious as it is simple to make using a Sharp Induction Cooktop! This dish is guaranteed to leave you wanting more.
What You’ll Need:
- Avocado oil
- Sea Salt
- Arborio Rice (risotto rice)
- Dry White Wine
- Seafood stock (you can also use chicken or vegetable stock)
- Parmesan Cheese
- Cooked Lobster Meat
- Chives (to garnish)
- Black Pepper
Cooking with Ease on the Sharp Induction Cooktop
Having a Sharp Induction Cooktop installed in my kitchen changed the game for me. Its precision cooking and range of features make cooking delicate sauces, or more complex dishes, like this Lobster Risotto, so much easier.
I rely on the perfectly calibrated cooking settings and the built-in timer for so many dishes!
While the risotto was absorbing the liquid, I kept the cooktop on a low setting. This ensures the liquid absorbs into the rice slowly and the rice doesn’t burn to the bottom of the pan. The simmer enhancer feature sends short pulses of heat to your cookware, preventing burning and scorching.
Setting the timer makes it easier for a multi-tasker like me to not ruin dishes! When the timer goes off, the burner turns off, so when I come back into the kitchen I can just pick up where I left off.
How to Make Lobster Risotto
Step 1: Using a dutch oven, add the olive oil, leeks, and garlic. Saute over setting 4 (or medium) heat for about 12 minutes, until the leeks are very soft. Season with sea salt.
Step 2: Move the vegetables to the side of the pot, and add in the rice. Saute the rice to toast it for about 2 minutes.
Step 3: Add the white wine, and stir while the liquid is absorbed into the rice.
Step 4: Start by adding 1/2 cup of the seafood stock, stirring frequently while the liquid is absorbed into the rice. When the liquid is almost gone, add another 1/2 cup. Continue adding liquid, frequently stirring, until all the stock has been used.
Test the rice to be sure it’s fully softened. If the rice is at all crunchy, add additional water or broth, 1/2 cup at a time, until it’s the right consistency.
Step 5: Add the lobster meat and parmesan cheese, and stir into the rice. Season the mixture with sea salt, pepper, and more parmesan cheese, as desired.
Step 6: Garnish the risotto with chopped chives and more parmesan cheese.
TIPS FOR MAKING THE BEST RISOTTO
The Best Textured Risotto: A properly made risotto should form a creamy mound on a plate, not be runny or too dry. When you’ve used up most of the stock for this recipe, test it. If the rice is creamy (not crunchy), then you’re almost there. Don’t be afraid to add more liquid if your rice needs it!
Frequently (but not continually) stirring the dish will keep it from scorching as it absorbs the liquid. Make sure it’s very thick before removing it from the heat and stirring in the flavor additions.
Mix up the Vegetables: Instead of the leeks, feel free to use onions and carrots. Green peas can also be added along with the lobster. Also, try sautéed mushrooms.
Check out the full blog post on Sunkissed Kitchen.