Buttery Lobster Risotto- with tequila and chives
There are NO words to describe how incredibly good this is! Velvety smooth and creamy with a slight al dente texture to it. You can also make this dairy free by simply using vegan butter, such as Melt or Miyoko’s cashew butter and vegan parmesan cheese. If serving as an entrée, you can easily double this recipe if having guests for dinner. A light salad is a good starter.
Ingredients
Serves 4 appetizer courses or 2 entrees
- 2 tablespoons grass-fed butter PLUS 1 ½ sticks
- ½ cup finely chopped yellow onion
- 1½ cups uncooked Arborio rice
- ½ cup Tequila
- 3 cups chicken bone broth
- 3 cups cooked lobster, chopped in ½ -inch pieces, (you can also find frozen lobster pieces on wildforkfoods.com that include the claws)
- 3/4 cup freshly grated Parmesan cheese
- Pink salt and black pepper, to taste
- ½ cup finely chopped chives
Instructions
- Heat butter in a large saucepan over medium-high. Add the 2tablespoons butter and onions stirring often until sweated, about 5 minutes. Add rice and tequila, stirring constantly, until rice is toasted, about 1minute. Reduce heat to medium.
- Add 1 cup bone broth cook, stirring often, until almost absorbed,2 to 3 minutes. Continue adding broth 1/2 cup at a time, stirring until clam juice mixture is almost absorbed after each addition, until rice is al dente and mixture is creamy, 15 to 20 minutes.
- Remove rice mixture from heat adding the lobster, gentlystirring it in. Add the butter, Parmesan. salt and pepper. Stir in more brothor water of you ran out of the broth, a splash at a time, to make it a tadcreamier risotto, if needed. Just before serving, stir in the chives so theystay bright green. Divide risotto evenly among 4 small bowls or plates.