Lobster Risotto

This looks like it is going to be lobster week. This similar to the plain risotto that I posted earlier, except for the addition of the lobster. I find warming the lobster in butter for a few minutes will spread the flavor of the lobster throughout the dish. I will do this with almost every lobster dish I do.

Lobster Risotto

75g Butter

1/2 Onion finely diced

100g Lobster

3 cups Chicken Stock, warm

1 cup Arborio Rice

2 oz White Wine

1 oz Lemon Juice

1/3 cup Grated Parmesan Cheese (parmigiana reggiano if available)

Salt and pepper to Taste

Warm the Butter in a large saucepan over low-medium heat. Stir in the Lobster and Onions, and cook until soft, about 3 minutes. Remove lobster, and set aside. Leave the butter in the pan it will have the flavor of the lobster and help it spread through the dish

Over a medium to high heat add rice, stirring to coat with the butter, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine and lemon juice, stirring constantly until the wine is fully absorbed. Add 1cup warm stock to the rice, and stir until the broth is absorbed. Continue adding stock 1cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in Lobster and parmesan. Season with salt and pepper to taste.