Lobster Risotto with Lemon and Basil

cuisine Italian
difficulty Moderate
season Summer
serves 6


1/4 cup olive oil 8 tablespoons unsalted butter 4 large shallots, finely minced 2 ribs celery, finely minced 2 cups Vialone Nano rice 8 cups vegetable stock, warmed 1/2 cup half & half 2 egg yolks 1/2 cup freshly grated Parmigiano Reggiano cheese (plus more for passing at the table) 1/2 pound cooked Maine lobster meat, chopped into 1/2" pieces 1 1/2 unwaxed lemons, zest & juice Sea salt Freshly ground black pepper Fresh basil leaves 1 lemon cut in half


  1. Add the olive oil and 4 tablespoons of butter to a HEAVY WIDE BOTTOMED POT. Cook until the butter begins to foam.
  2. Add the shallot and celery and cook until soft, about 3 minutes (do not let the vegetables stick to the bottom of the pot).
  3. Add the rice and cook for 4 minutes, stirring constantly.
  4. Add ½ cup of the warm stock and let the rice absorb it (do not let it dry out).
  5. Keep adding the stock until the rice is cooked al dente (about 18 minutes), stirring constantly. The risotto should look a little soupy. If no more stock, add hot water. Sprinkle the lemon zest over the risotto.
  6. Remove from heat while still a bit soupy and let stand 5 minutes.
  7. Incorporate the remaining butter, 1 tablespoon at a time, by folding the rice on top of itself.
  8. Mix the cream, egg yolks, lemon juice, and Parmesan in a bowl and add to the risotto.
  9. Add the lobster meat and season with salt and pepper to taste.
  10. Finish with a squeeze of the remaining 1/2 lemon, the fresh basil, and a few grinds of freshly ground black pepper. Pass additional Parmesan at the table.