LOBSTER RISOTTO

Extra Fancy. Zero Stress. All Italian.

This is what you make when you want to flex without breaking a sweat. Lobster risotto sounds like it should come with white tablecloths and a sommelier—but guess what? You can totally pull this off in your kitchen (apron optional, wine encouraged).

Creamy, dreamy Arborio rice soaked in flavor, kissed with garlic and Alessi stock, and finished with buttery lobster and just a lil’ lemon to keep it bright. This dish is the edible version of that main character energy. Plus, risotto is basically Italy’s way of telling you to slow down and stir a little love into your dinner.

Ingredients

• 1 cup Alessi Arborio Rice

• 2 tablespoons Alessi Extra Virgin Olive Oil

• 1 small shallot or 1/4 cup onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup dry white wine (optional but chic)

• 4 cups warm seafood or vegetable broth (Alessi makes a great one!)

• 1 cup cooked lobster meat, chopped

• 2 tablespoons unsalted butter

• Zest of 1 lemon

• 1/4 teaspoon Alessi Sea Salt

• 1/4 teaspoon Alessi Ground Black Pepper

• Optional: fresh parsley and grated Parmesan for garnish

Instructions

1. In a saucepan, heat broth and keep it warm on low heat—this is your secret weapon for creamy risotto.

2. In a large pan, heat olive oil over medium. Sauté shallot and garlic until soft and fragrant (about 2–3 minutes).

3. Stir in Arborio rice and cook for 1–2 minutes, letting it toast slightly.

4. Add wine and stir until absorbed. If skipping wine, just move on to the next step—no judgment.

5. Ladle in broth, one scoop at a time, stirring constantly. Let each ladle absorb before adding the next. It’s a little bit of a love affair, so don’t rush it.

6. After about 20 minutes, rice should be tender but still have a little bite. Stir in lobster, butter, lemon zest, salt, and pepper.

7. Taste test (duh), and adjust seasoning if needed.

8. Serve hot, topped with parsley, Parmesan, and maybe a glass of wine if you didn’t drink it all while stirring.