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Truffled Lobster Risotto

truffled lobster risotto
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • Calories

    562.0

  • Fat

    19.3 g

  • Saturated Fat

    4.9 g

  • Polyunsaturated Fat

    0.3 g

  • Cholesterol

    102.0 mg

  • Sodium

    1,302.5 mg

  • Potassium

    398.6 mg

  • Carbohydrate

    58.2 g

  • Fiber

    2.3 g

  • Sugars

    1.8 g

  • Protein

    32.6 g

Truffled lobster risotto. An excellent Italian side dish with lobster meat and dry white wine. You may also like Butter-Poached Lobster, another delicious lobster recipe baked in an oven.

Truffled Lobster Risotto

Ingredients

  • 2 oz (60 g) unsalted butter, melted
  • 1 medium onion, peeled and chopped
  • 14 oz (420 g) arborio rice
  • 1 sprig thyme
  • 5 cups chicken stock
  • 2/3 cup (160 ml) dry white wine
  • cooked meat of 1 lobster, chopped
  • 3 tablespoons chopped fresh parsley
  • 3-4 drops truffle oil
  • 2 hard-boiled eggs, shelled ans finely chopped
  • 1 fresh black or white truffle, shaved and chopped

Method

Step 1

In a large shallow pan, combine melted butter and chopped onion. Fry gently until soft without letting it browned.

Step 2

Add the rice and thyme. Stir well to coat evenly with melted butter.

Step 3

Pour in chicken stock and dry white wine. Stir and cook, uncovered, for 15 minutes.

Step 4

Remove cooked rice from the heat. Stir in the chopped lobster meat, herbs and truffle oil. Cover and set aside for 5 minutes.

Step 5

Stir in chopped truffle and eggs. Serve at once.

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