Description
Experience the creamy luxury of Maine Lobster Risotto with Sautéed Leeks & Gouda, a dish that perfectly balances comfort and elegance, offering a taste of the coast.
Ingredients
Scale
- 1 lb Cooked Lobster Claw and Knuckle (Shrimp or crab can be used as alternatives)
- 1 Leek (whites only)
- 3 cloves Garlic
- 1 cup Arborio Rice
- 4 cups Chicken Stock
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 cup Gouda Cheese
- 1/4 cup Fresh Parsley
- 2 tbsp Chives
- 2 tbsp Tarragon
Instructions
- Heat a medium saucepan over medium heat. Add 2 tablespoons of olive oil and butter, melting them together for a rich and flavorful base.
- Add the leeks and garlic to the pan, sautéing until soft and translucent, about 6 minutes.
- Introduce the arborio rice, stirring gently for 1-2 minutes to toast the rice and release its natural starches.
- Lower the heat to medium-low, then add 1 cup of chicken stock, stirring constantly until nearly absorbed.
- Keep adding stock incrementally, about ¼ cup at a time, stirring frequently for roughly 20 minutes until the rice is al dente.
- Once the rice is just right, stir in the Gouda cheese and half of the lobster meat.
- Dish out the risotto into warmed bowls, topping with the remaining lobster, parsley, chives, and tarragon.
Notes
- Optional: A sprinkle of lemon zest adds a delightful brightness.
- Store leftovers in an airtight container for up to 3 days.
- For longer storage, freeze in a freezer-safe container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: Maine Lobster Risotto, Sautéed Leeks, Gouda, Creamy Risotto, Seafood Risotto, Arborio Rice, Comfort Food