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lobster risotto

5.0

(535)

cooking.nytimes.com
Your Recipes

Total: 45 minutes

Servings: 4

Cost: $9.37 /serving

Ingredients

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Instructions

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Step 1

In a medium pot, heat the stock and keep warm.

Step 2

In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.

Step 3

Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties ( recipe here).

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