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Lobster & Crab Risotto

Chef Ryan Dubasak demonstrates his favorite recipe for risotto, a tasty Lobster & Crab Risotto.

While there’s no way to truly decide the “best” risotto recipe, we think this recipe for risotto from Arkansas chef Ryan Dubasak of Luna Bella is a real contender. Watch the video for the full breakdown of the best risotto recipe around. Watch more chef demonstrations on our Chefs page!

Lobster Crab Risotto from Ryan Dubasak, Luna Bella, Hot Springs


3 oz lobster meat, cooked
3 oz crab meat, cooked
1 cup Arborio rice, cooked*
3 oz seafood stock
2 Tbsp heavy cream
1 Tbsp butter
2 Tbsp grated parmesan cheese
1 Tbsp mascarpone cheese
¼ cup chopped leeks
2 oz sliced chorizo, cooked
2 Tbsp sweet peas
2 Tbsp fresh parsley, chopped
1 clove fresh garlic, minced
4 shitake mushrooms, sliced (stems removed)

*Chef Ryan cooked the risotto with some shallots and added a little water throughout the process but purposefully undercooked the rice since it would be cooked again during the preparation of this dish.

Heat up a little olive oil in a pan to sauté leeks, chorizo sausage, fresh garlic and sliced shitake mushrooms. Chef Ryan strongly recommends removing the stems from the shitake mushrooms because they can be very rubbery.

Stir in sweet peas, then the rice. Add seafood stock and the cream. Stir constantly over medium heat. Add chopped parsley, then lobster and crab (added near the end of the cooking time so the seafood does not overcook). When most of the liquid is absorbed, add mascarpone cheese, butter and parmesan and turn off the heat. Stir to allow the butter and cheeses to incorporate into risotto. Note: If the heat is left on, the parmesan can burn to the bottom of your pan.

If desired, garnish with chive stems and the lobster body, if available.

Makes 1 serving.