Truffled Lobster Risotto
- Cuisine: Italian
- Course: Side Dish
- Skill Level: Beginner
-
Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(3.5 / 5)
2 People rated this recipe
Related Recipes:
-
Air Fryer Pork Belly
-
Slow Cooker German Potato Soup with Sausages
-
Instant Pot Chicken Lazone
-
Slow Cooker Cajun Shrimp Etouffee
-
Slow Cooker Mondongo
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.
