Lemon Butter Lobster Risotto: 5-Star Recipe Delight

Lemon Butter Lobster Risotto: An Incredible Ultimate Recipe

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In a saucepan, heat the lobster stock over medium heat. Keep it warm but not boiling.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and sauté until translucent.
Stir in the Arborio rice and cook for about 2 minutes, allowing the rice to absorb the flavors and become slightly translucent.
Add the dry white wine to the skillet and stir until it’s mostly absorbed by the rice.
Begin adding the warm lobster stock, one ladle at a time. Stir frequently, allowing each addition to be absorbed before adding the next.
When the rice is creamy and al dente (about 18-20 minutes), fold in the chopped lobster meat.
Remove the skillet from heat and stir in the remaining butter, grated Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
Let the risotto sit for a minute to thicken slightly.
Serve immediately, garnished with freshly chopped parsley.