The Ingredients
  • 1 Lobster
  • 1/4 cup of butter
  • 1/2 Onion (or a small onion)
  • 1 cup Arborio Rice, Vianole or Carnaroli (risotto rice)
  • 1/2 cup of white wine of choose (tasting the wine is also suitable for cooking!)
  • 4 ½ cups chicken broth (or even better fish stock)
  • 1/2 cup Parmesan cheese ("Parmigiano Reggiano" in bulk)
  • 3 Artichokes Hearts (the best is to take them fresh, avoid canned, the vinegar gives a bit of a bitter aftertaste)
Utensils
  • 1 cutting board
  • 1 knife
  • 1 spatula

Steps to follow

  • STEP 01

    Measure out all ingredients before starting and grate the parmesan.

  • STEP 02

    Peel and chop the onion. Set aside.

  • STEP 03

    Heat 2 cups of broth in a saucepan. Remove the thawed lobster from the packaging.

  • STEP 04

    When the broth comes to a boil, plunge the lobster meat into it. Then cover and cut the heat. Set aside.

  • STEP 05

    Melt the butter in the saucepan over medium heat. Add the onion. Cook slowly and stir continuously until the onion becomes translucent.

  • STEP 06

    Add the rice. Coat well with butter. It will also become translucent.

  • STEP 07

    Deglaze the pan with the wine, stirring gently. Stir until the wine completely evaporates.

  • STEP 08

    Add the stock gradually, cup by a cup, until complete absorption of the liquid.

  • STEP 09

    Add the grated parmesan (freshly grated will have so much more flavor!).

  • STEP 010

    The cooking of the rice is finished when it is creamy but more liquid. Set the risotto aside, covered, away from heat.

  • STEP 011

    Take our lobster friend out of his bath and slice it.

  • STEP 012

    Fill two soup plates generously with risotto. Add the lobster pieces on top.

  • STEP 013

    Cut the artichoke hearts as needed and place them on the rice.

  • STEP 014

    Savor without delay!

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