Lobster Risotto (Gluten Free*)
Olive oil 2 Tbsp
Onions, diced 1/2 cup
Rice, Arborio 2 cups
Minor’s Lobster Base (No Added MSG)* Gluten Free 1-1/2 Tbsp
Water 1-1/2 qt
Butter, diced 1/2 cup
Parmesan cheese, grated 1/2 cup
- Heat a sauté pan over medium heat, heat olive oil and sweat the onions.
- Once the onions are translucent, add the rice. Continue to sauté the onions and rice until the rice begins to become translucent around the edges. No browning should occur.
- Thoroughly whisk together the Lobster Base and water. Add 1/3 of the lobster stock to the pan. Use a wooden spoon or heatproof spatula to stir the rice every 2 to 3 minutes. Once the first third of the stock has been absorbed, repeat with the second and then the last third of the stock.
- Once all of the stock is absorbed, the risotto should be loose and creamy. Stir in butter and turn off the heat. Stir in the cheese.
Serve risotto topped with sautéed cubed lobster meat, vegetables, chopped fresh parsley, etc.
*When using Gluten Free ingredients, recipes, and proper back of house procedures. No added MSG other than that which naturally occurs in the hydrolyzed proteins and autolyzed yeast extract.