Appetizer/Small Plates Entrées

Lobster Risotto (Gluten Free*)

Creamy saffron risotto featuring Minor's® Lobster Base.
  • 0:25 TIME
  • 16 Portions
  • medium


Olive oil

30 ml / 2 tbsp.

Onions, diced

125 ml / 1/2 cup

Rice, Arborio

500 ml / 2 cups

Minor's Lobster Base (No Added MSG)*

Gluten Free

23 ml / 1-1/2 tbsp.


1400 ml

Butter, diced

125 ml / 1/2 cup

Parmesan cheese, grated

125 ml / 1/2 cup



  1. Heat a sauté pan over medium heat, heat olive oil and sweat the onions.
  2. Once the onions are translucent, add the rice. Continue to sauté the onions and rice until the rice begins to become translucent around the edges. No browning should occur.
  3. Thoroughly whisk together the Lobster Base and water. Add 1/3 of the lobster stock to the pan. Use a wooden spoon or heatproof spatula to stir the rice every 2 to 3 minutes. Once the first third of the stock has been absorbed, repeat with the second and then the last third of the stock.
  4. Once all of the stock is absorbed, the risotto should be loose and creamy. Stir in butter and turn off the heat. Stir in the cheese.

Serving Suggestions/Variations

Serve risotto topped with sautéed cubed lobster meat, vegetables, chopped fresh parsley, etc.