Ingredients
- 6 Cups Seafood or Lobster Stock store-bought or homemade
4 Tbsp. Unsalted Butter divided
6 Oz. Cherry Tomatoes halved
Kosher Salt to taste; stock and Parmesan vary in saltiness
1 Large Shallot finely chopped
2 Cloves Garlic sliced- 1½ Cups Rice arborio, vialone nano, or carnaroli
1 Cup White Wine dry
2 Oz. Parmesan Cheese finely grated, plus more for serving- ¼ Cup Mascarpone
- 6 Oz. Lobster Meat cooked and chopped
2 Tbsp. Chives finely chopped, plus more for serving- 1 Tsp. Lemon zest finely grated
- 1 Pinch Crushed Red Pepper optional flakes
Equipment
Instructions
- Heat the stock in a saucepan and keep it at a gentle simmer while cooking the rice.
- Melt 2 tablespoons butter in a large high-sided skillet. Add the tomatoes and a little salt; cook until they start to soften. Stir in the shallot and garlic and cook until fragrant, about 2 minutes more.
- Add 1 tablespoon butter and the rice. Stir over medium heat for 2–3 minutes to coat and lightly toast the grains without scorching. Add the wine and stir until nearly absorbed, about 2 minutes.
- Add hot stock about ½ cup (4 fluid ounces) at a time. Stir frequently, letting most of each addition absorb before adding more. Begin tasting the rice after about 20 minutes; continue until tender with a slight bite, about 25–30 minutes in total. Keep the risotto loose and creamy, not dry; you may not need every drop of stock. Stir in the remaining 1 tablespoon butter, Parmesan, and mascarpone. Fold in the already-cooked lobster and warm gently until hot, then add chives, lemon zest, and optional pepper flakes. Taste before adding more salt.
- Spoon into warm bowls and serve immediately, with extra Parmesan and chives if desired. If the risotto thickens before serving, loosen it with a little hot stock.
Notes
Use cooked lobster meat, not raw lobster. The butter is divided 2 tablespoons for the vegetables, 1 for toasting the rice, and 1 to finish. Stock absorption varies with the rice and pan; judge texture rather than forcing in all the liquid. Timing is approximate.
