Lobster Risotto

Lobster Risotto

Print

byMyles and Ruth O’Brien owners of The Tavern Bar & Restaurant

of Co. Mayo  

Relax in this cosy bar while you enjoy a meal prepared by Chef Myles O'Brien. The Tavern Bar & Restaurant in Co. Mayo is owned by Myles and Ruth O Read More
Share:
Prep Time

10 Minutes

Serves

1-2 People

Ingredients

  • 1 tablespoon olive oil
  • 20g butter
  • 1 shallot, chopped
  • 1 garlic clove, crushed
  • 200g Arborio risotto rice
  • 30ml white wine
  • About 750ml Lobster stock or fish stock
  • 200g cooked lobster meat
  • 20g Parmigiano Reggiano
  • 50ml cream

Method

In a medium pot, heat the stock.

In a large wide saucepan melt the butter and the oil over a medium heat.

Add the chopped shallot and garlic, and gently sauté for about 1 minute.

Add the rice and the wine.

Cook until the wine has absorbed.

Start adding hot stock to the rice, a cup at a time, stirring endlessly all the while, never adding more stock until everything you have added has been absorbed.

When the rice becomes tender, stir in the lobster meat, Parmesan and cream.

Season to taste with sea salt and white pepper.

You may also like

  • Autumn Fruit Cobbler

  • New Season Irish Carrot Cake

    International Guest Chef Fred Cordonnier. Recipe baked by Aisling Boggan from team Good Food Ireland.
  • Greek Yogurt, Lemon Zest and Pistachio Pancakes

    Since 1990, the Faughnan family of Dromod, Co. Leitrim have been ensuring the traditional Irish food, boxty remains a key part of Irish food culture with their Dromod Boxty food business.