Lobster Risotto
This lobster risotto is deliciously rich and creamy. It's made with cooked lobster, Arborio rice, caramelized onions, white wine, and Parmesan cheese for a seafood dish that is sure to impress!
olive oil, divided
¼
cup
onions, chopped
2
chicken broth
6
cups
shallot, chopped
1
garlic, chopped
1
clove
Arborio rice
1 ½
cups
white wine
½
cup
honey
1
tablespoon
butter
3
tablespoons
light cream
1
cup
paprika
1
tablespoon
cayenne pepper
1
teaspoon
sherry
¼
cup
cooked lobster meat
2
cups
shredded Parmesan cheese
½
cup
salt and ground black pepper to taste
1
pinch
 Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender, about 20 minutes.
  Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
  Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
  Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
  Stir honey into onions; cook and stir, 5 minutes more.
  Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.
