Why Restaurant Lobster Risotto Tastes Better at Home

A risotto can be intimidating to someone who’s knew to them for sure. If you want to follow along and grasp all the concepts presented in this post, then check out the video! If you’re not already, it would mean a lot to me if you would please subscribe to my YouTube channel and hit the bell button so you’re notified when all of my videos are live! Let’s get cooking!

Creamy lobster risotto garnished with fresh chives and grated cheese in a white bowl

What Lobster Do I Use for Creamy Lobster Risotto?▼

If you’re very ambitious, then you could use live lobster and cook the whole thing. However, I’ve never done this before, and I admit I’m too scared to! Perhaps one day I will do it and conquer my fear of this (very) pesky protein, which is one of the themes in my Live to Cook one-month challenge.

Creamy lobster risotto garnished with fresh green herbs in a white bowl

Do I Have to Use Wine in a Lobster Risotto?▼

Yes, you need to use wine in a risotto as it adds a special flavour profile to the risotto which would be missing if the wine was not added and replaced with broth instead. But it also is not a requirement, its a recommendation. The wine also helps to deglaze the pan in the early stages of a risotto and extract flavours off the pan from the shallots. The wine is also helpful in breaking down the starch on the rice which allows the grains to absorb the broth while cooking the risotto.

Is it necessary To Use Arborio Rice in This Creamy Seafood Risotto?▼

Arborio is the most commonly used type of rice that’s associated with a risotto but other short grain and starchy rice varieties can also be used to make a delicious risotto. Rice like Carnaroli, Vialone Nano can also be used for a risotto.

According to Marcella Hazan’s Essentials of Classic Italian Cooking, “a grain of good risotto rice must be able to do are two essentially divergent things. It must partly dissolve to achieve the clinging, creamy texture that characterizes risotto but, at the same time, it must deliver firmness to the bite.”

Tools Required to Make Creamy Hell’s Kitchen Lobster Risotto Recipe

Creamy lobster risotto garnished with fresh parsley and grated cheese in a white bowl with white wine nearby

Ingredients for Hell’s Kitchen Risotto at Home

You can scroll to the bottom of this post or press the “Jump to Recipe” button for the "FULL PRINTABLE recipe to save the recipe for later and see all ingredient quantities. You can also scale the recipe based on how many mouths you’re looking to feed so that you know how much rice and lobster you will need!

Colorful diced ingredients arranged on a white plate: purple onions, red peppers, orange carrots, and green celery, with a lemon and eggs nearby.

For the Lobster Broth

Lobster: I’m using two lobster tails. You’ll need to cook them first, and then you will use the shells in the broth. You’ll save the cooked lobster for topping the risotto.
Carrots: Finely chop your carrots. I like to use baby carrots since these are easiest to work with - no need to peel!
Onions: Red onions are my favourite, and they give a nice potent flavor.
Celery: Some celery sticks will give some amazing flavour to the broth.
Tomatoes: Freshly chopped tomatoes to add a deep red color and some sweetness to the broth.
Garlic: A couple of chopped garlic cloves.
Water: Add water with all of the ingredients to create the liquid of the broth.
Bay leaf: 2 bay leaves to add a wonderful aroma to the broth.
Salt and pepper: Always add these to taste!

For the Risotto

Rice: Arborio rice.
Water: Needed to cook the rice.
White wine: I’m using dry white wine, more specifically, Pinot Grigio. While you could use any type of dry white wine, Pino Grigio will be excellent here because it is not as sweet as Chardonnay, for instance, and it is light and versatile. You could use Sauvignon blanc as an alternative.
Olive oil: For cooking.
Butter: You’ll keep adding butter to add flavor and creaminess to the risotto.
Shallots: They are wonderfully sweet with a subtle flavor. While I describe shallots as “less good onions,” in this case shallots are the authentic choice for a good seafood risotto broth.
Broth: If you didn’t have enough lobster broth, you’ll need to add in other broth to finish the risotto. I used vegetable broth as this would be the most neutral.
Pecorino Romano: You MUST use freshly grated cheese for best results!
Cream cheese: A bit of full fat cream cheese to make the risotto even creamier and richer. A tablespoon will go a long way!
Lemon: We’ll be using some freshly grated lemon zest into the risotto.
Chives: Freshly chopped chives for garnish.
Salt and pepper: Always add these to taste!

How to Make Hell’s Kitchen Risotto Recipe

For the Lobster Broth

Heat a large stock pot on medium heat and then add olive oil. Add the celery, onions, carrots, garlic and bay leaf to the pot. Sprinkle a pinch of salt and saute until the veggies start to become tender and become fragrant.

Olive oil being drizzled into a large stainless steel pot on a stovetop with a red spatula.

Large pot of diced celery, carrots, onions, and garlic sautéing in oil on stovetop for lobster broth base.

Add the tomatoes and lobster tails. Fill the pot with 8 Cups of water to submerge all the ingredients and bring the water up to a boil. By the time the water comes up to a boil, the lobster should be cooked.

Large pot of boiling broth with red bell peppers, diced vegetables, and lobster tails simmering on stovetop.

Lobster tails and diced vegetables simmering in broth in a large stock pot on the stove.

Large pot of simmering lobster stock with celery, carrots, tomatoes, and other ingredients in broth.

Pot of simmering lobster stock with vegetables and lobster tails, covered with lid on stovetop.

Remove the tails as you continue to simmer the broth and transfer the tails to an ice water bath to stop the cooking process.

Lobster tails being removed from boiling broth with tongs using a slotted spoon.

Lobster tail submerged in ice water bath with tongs, cooling after boiling for creamy risotto recipe.

Slice the tail in half and then remove the meat from the shell. Repeat with the other tails and then cut the meat into large cubes and set aside for later.

Hand removing cooked lobster meat from split tail shells on a red cutting board.

Hands removing cooked lobster meat from shell halves on a red cutting board with knife nearby.

Lobster tail split open on a red cutting board with meat being removed from the shell, knife visible above

Return the shells from the lobster back to the stock pot and continue to simmer for 45-60 minutes.

Lobster shells simmering in broth with red tomatoes and herbs in a large pot.

Lobster shells simmering in broth with red peppercorns in a pot on the stove.

Lobster shells simmering in broth in a pot with a red spoon stirring the golden liquid.

Strain the broth through a fine mesh sieve and then transfer the broth to a sauce pan to be used for the risotto later. Season with salt and pepper.

Lobster broth being strained through a fine mesh sieve into a glass bowl, showing vegetables and lobster shells.

Lobster broth being strained through a fine mesh sieve into a bowl, with lobster shells and vegetables visible in the strainer.

For the Risotto

Bring the broth to a very slow, steady simmer on a burner near where you’ll be cooking the risotto.

Put 1 tablespoon of butter and the olive oil in a pan and then turn on the heat to medium high. Once the butter melts, add the shallots. Cook and stir the shallots until it becomes translucent.

Butter melting in a stainless steel pan on stovetop with measuring cup of broth nearby.

Butter melting in a stainless steel pan on a stovetop during the first step of risotto preparation.

Shallots being stirred in a pan with melted butter and oil on a stovetop during risotto preparation.

Shallots cooking in butter and oil in a wide pan on stovetop, with broth simmering in a small pot nearby.

Add the rice and stir well until the grains are well coated with the oil. Add 1/3 Cup of dry white wine and stir well until most of the liquid is gone.

Risotto rice being stirred in a pan with a wooden spoon, coated in oil and partially cooked.

Creamy risotto being stirred in a pan with a wooden spoon, showing rice coated in butter and oil.

Arborio rice being stirred in a stainless steel pan with melted butter and oil, coated and glistening.

Add ½ cup of simmering broth and cook the rice, stirring constantly with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all the liquid is gone. You must never stop stirring and you must be sure to wipe the bottom of the pot completely clean frequently, or the rice will stick to it.

When there is no more liquid in the pot, add another ½ cup, continuing always to stir in the manner described above. Maintain heat at a lively pace.

Begin to taste the rice after 20 minutes of cooking. It is done when it is tender, but firm to the bite. As it approaches that stage, gradually reduce the amount of liquid you add, so that when it is fully cooked, it is slightly moist, but not runny.

Creamy risotto being stirred in a pan with a wooden spoon during the cooking process

Creamy risotto cooking in a pan, stirred with a wooden spoon, showing rice grains coated in sauce during the final cooking stage.

Creamy risotto being stirred in a pan with a wooden spoon during cooking.

When the rice is about 1 or 2 minutes away from being fully cooked, add the lemon zest and cream cheese. Mix well and in case you need to, add 1/2 Cup of more broth to keep the rice moist.

Hand stirring creamy risotto with butter and cheese in a pan during the final cooking stage.

Creamy risotto being stirred with a wooden spoon in a wide pan, showing the tender rice mixture during final cooking stage.

Creamy lobster risotto in a stainless steel pan being stirred with a wooden spoon, showing the creamy, pale yellow rice mixture.

Cream cheese being stirred into creamy risotto with a red spatula in a stainless steel pan.

Add all the grated Pecorino Romano and the remaining butter. Stir constantly to melt the cheese and wrap it around the grains. Off heat, taste and correct for salt, stirring after adding salt.

Creamy lobster risotto being stirred with butter and grated Pecorino Romano cheese in a stainless steel pan.

Stirring cream cheese into creamy risotto with a red spatula on the stovetop

Creamy lobster risotto being stirred in a pan with visible chunks of lobster and red pepper pieces

Transfer to a plate quickly and garnish with more pecorino romano and freshly chopped chives.

Chef plating creamy lobster risotto with a spoon onto a white dish, garnished with grated cheese.

Creamy lobster risotto being plated onto a white bowl, showing the finished dish's creamy, textured consistency.

Creamy lobster risotto garnished with grated Pecorino Romano cheese and fresh chives in white bowls.

What to Serve with Risotto?

The Hell’s Kitchen risotto is typically an appetizer. I consider it a very special appetizer to get you excited for a romantic meal! Here are some great mains that will perfectly accompany your seafood risotto:

Creamy lobster risotto garnished with fresh green chives in a white bowl, served with white wine.

Can I make This Risotto in Advance?▼

Please do not do that! It would not be good! I know other recipes tell you how to store and reheat it, but it just will not be as good. The rice needs to be at a certain texture, but reheating and recooking can ruin the texture.

Creamy lobster risotto being twirled on a fork over a white bowl, garnished with green herbs

What you can do to prepare and save yourself time before actually cooking the risotto is to cook the lobster and prepare the lobster broth in advance. I agree that it is tedious to cook the risotto itself and you really need to baby it, so if you’ve got your lobster and broth ready to go, then all that’s left is making the risotto and serving, which will not seem so daunting if this is all you’re left to do!

Creamy lobster risotto garnished with fresh parsley and grated cheese in a white bowl

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra

The Most Amazing Creamy Lobster Risotto Recipe

Rich, creamy lobster risotto made with homemade lobster stock and white wine. This indulgent Italian classic delivers restaurant-quality flavor right from your own kitchen.

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20 min

Prep

1 hr 30 min

Cook

1 hr 50 min

Total

servings

hard

Level

Ingredients

Tap any quantity to scale

For the lobster broth

celery stalks, chopped roughly
baby carrots, chopped roughly
large onion, chopped roughly
garlic clovesShop →
x bay leafShop →
(10 ml) olive oilShop →
roma tomatoes, sliced in half
lobster tails
(1920 ml) waterShop →
salt(to taste)Shop →
pepper(to taste)Shop →

For the risotto

(1200 ml) Lobster Broth or vegetable broth if you run of of lobster broth while cookingShop →
(43 g) butterShop →
(30 ml) olive oilShop →
(33 g) shallots, chopped very fine
(380 g) Arborio rice OR other imported Italian risotto riceShop →
(3 g) lemon zest
(30 ml) cream cheeseShop →
(16 g) chives, finely chopped
(50 g) freshly grated pecorino romano cheese

Instructions

For the Lobster Broth

1
Heat a large stock pot on medium heat and then add olive oil. Add the celery, onions, carrots, garlic and bay leaf to the pot. Sprinkle a pinch of salt and saute until the veggies start to become tender and become fragrant.
Heat a large stock pot on medium heat and then add olive oil. Add the celery, onions, carrots, garlic and bay leaf to the pot. Sprinkle a pinch of salt and saute until the veggies start to become tender and become fragrant.
2
Add the tomatoes and lobster tails. Fill the pot with 8 cups of water to submerge all the ingredients and bring the water up to a boil. By the time the water comes up to a boil, the lobster should be cooked.
Add the tomatoes and lobster tails. Fill the pot with 8 cups of water to submerge all the ingredients and bring the water up to a boil. By the time the water comes up to a boil, the lobster should be cooked.
3
Remove the tails as you continue to simmer the broth and transfer the tails to an ice water bath to stop the cooking process.
Remove the tails as you continue to simmer the broth and transfer the tails to an ice water bath to stop the cooking process.
4
Slice the tail in half and then remove the meat from the shell. Repeat with the other tails and then cut the meat into large cubes and set aside for later.
Slice the tail in half and then remove the meat from the shell. Repeat with the other tails and then cut the meat into large cubes and set aside for later.
5
Return the shells from the lobster back to the stock pot and continue to simmer for 45-60 minutes.
Return the shells from the lobster back to the stock pot and continue to simmer for 45-60 minutes.
6
Strain the broth through a fine mesh sieve and then transfer the broth to a sauce pan to be used for the risotto later. Season with salt and pepper.
Strain the broth through a fine mesh sieve and then transfer the broth to a sauce pan to be used for the risotto later. Season with salt and pepper.

For the risotto

1
Bring the broth to a very slow, steady simmer on a burner near where you’ll be cooking the risotto.
Bring the broth to a very slow, steady simmer on a burner near where you’ll be cooking the risotto.
2
Put 1 tbsp of butter and the olive oil in a pan and then turn on the heat to medium high. Once the butter melts, add the shallots. Cook and stir the shallots until it becomes translucent.
Put 1 tbsp of butter and the olive oil in a pan and then turn on the heat to medium high. Once the butter melts, add the shallots. Cook and stir the shallots until it becomes translucent.
3
Add the rice and stir well until the grains are well coated with the oil. Add ⅓ cup of dry white wine and stir well until most of the liquid is gone.
Add the rice and stir well until the grains are well coated with the oil. Add ⅓ cup of dry white wine and stir well until most of the liquid is gone.
4
Add ½ cup of simmering broth and cook the rice, stirring constantly with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all the liquid is gone. You must never stop stirring and you must be sure to wipe the bottom of the pot completely clean frequently, or the rice will stick to it.
Add ½ cup of simmering broth and cook the rice, stirring constantly with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all the liquid is gone. You must never stop stirring and you must be sure to wipe the bottom of the pot completely clean frequently, or the rice will stick to it.
5
When there is no more liquid in the pot, add another ½ cup, continuing always to stir in the manner described above. Maintain heat at a lively pace.
When there is no more liquid in the pot, add another ½ cup, continuing always to stir in the manner described above. Maintain heat at a lively pace.
6
Begin to taste the rice after 20 minutes of cooking. It is done when it is tender, but firm to the bite. As it approaches that stage, gradually reduce the amount of liquid you add, so that when it is fully cooked, it is slightly moist, but not runny.
Begin to taste the rice after 20 minutes of cooking. It is done when it is tender, but firm to the bite. As it approaches that stage, gradually reduce the amount of liquid you add, so that when it is fully cooked, it is slightly moist, but not runny.
7
When the rice is about 1 or 2 minutes away from being fully cooked, add the lemon zest and cream cheese. Mix well and in case you need to, add ½ cup of more broth to keep the rice moist.
When the rice is about 1 or 2 minutes away from being fully cooked, add the lemon zest and cream cheese. Mix well and in case you need to, add ½ cup of more broth to keep the rice moist.
8
Add all the grated Pecorino Romano and the remaining butter. Stir constantly to melt the cheese and wrap it around the grains. Off heat, taste and correct for salt, stirring after adding salt.
Add all the grated Pecorino Romano and the remaining butter. Stir constantly to melt the cheese and wrap it around the grains. Off heat, taste and correct for salt, stirring after adding salt.
9
Transfer to a plate quickly and garnish with more pecorino romano and freshly chopped chives.
Transfer to a plate quickly and garnish with more pecorino romano and freshly chopped chives.

Nutrition per serving

2098

Calories

174g

Protein

221g

Carbs

57g

Fat

Fiber

12g

Sugar

2890mg

Sodium

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Tested & written in Anadi’s kitchen

Tools Required to Make Creamy Hell’s Kitchen Lobster Risotto Recipe

Ingredients for Hell’s Kitchen Risotto at Home

For the Lobster Broth

For the Risotto

How to Make Hell’s Kitchen Risotto Recipe

For the Lobster Broth

For the Risotto

What to Serve with Risotto?

The Most Amazing Creamy Lobster Risotto Recipe

Ingredients

Ingredients

For the lobster broth

For the risotto

Instructions

For the Lobster Broth

For the risotto

Nutrition per serving

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The Most Amazing Creamy Lobster Risotto Recipe

Tools Required to Make Creamy Hell’s Kitchen Lobster Risotto Recipe

Ingredients for Hell’s Kitchen Risotto at Home

For the Lobster Broth

For the Risotto

How to Make Hell’s Kitchen Risotto Recipe

For the Lobster Broth

For the Risotto

What to Serve with Risotto?

The Most Amazing Creamy Lobster Risotto Recipe

Ingredients

Ingredients

For the lobster broth

For the risotto

Instructions

For the Lobster Broth

For the risotto

Nutrition per serving

Like this recipe? Get more every week.

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Enjoy a Nutritious Meal with Healthy Lemon Salmon Spaghetti

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