Best-Ever Seafood Risotto with Luscious Lobster
This luxurious seafood risotto features tender lobster, shrimp, and scallops in a creamy Arborio rice base. A restaurant-quality meal that’s easier than you think!
Ingredients
- 2 pieces lobster tails
- 12 pieces large shrimp
- 8 pieces sea scallops
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 3 cloves shallots
- 2 cloves garlic
- 1.5 cups Arborio rice
- 0.5 cup dry white wine
- 4 cups chicken broth
- 0.5 cup heavy cream
- 1 tsp lemon zest
- 0.25 cup fresh parsley
- 0.5 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Clean and chop seafood into bite-sized pieces. Set aside.
- In a large skillet, heat 2 tbsp butter and 1 tbsp olive oil over medium heat. Add shallots and garlic, cooking until softened (3-4 min).
- Add rice, stirring until edges become translucent (2-3 min). Pour in wine, stirring until absorbed.
- Add chicken broth, 1 cup at a time, stirring often and allowing each cup to absorb before adding the next. This should take about 20 minutes.
- While rice cooks, heat 1 tbsp butter and 1 tbsp olive oil in a separate skillet. Cook seafood until just done (3-4 min). Set aside.
- Stir heavy cream, lemon zest, and half the parsley into risotto. Fold in cooked seafood and season with salt and pepper.
- Serve garnished with remaining parsley and grated Parmesan cheese.
Nutrition Information
- Calories: 650
- Protein: 35g
- Carbohydrates: 50g
- Fat: 30g
- Fiber: 2g
Cooking Tips
- For best results, use a large, shallow skillet to cook the risotto. This allows for even cooking and maximum absorption of liquids.
- Don’t rinse the Arborio rice before cooking, as this removes the starch needed for a creamy texture.
This seafood risotto is the epitome of elegance and comfort. With a little practice, you’ll be making this impressive dish again and again!
