Lobster Risotto

By marlabeth19

Ingredients

• 1 lb lobster tail meat, cooked
• 2 cups Arborio or Carnaroli (or other short-grain) rice
• 4 T. olive oil
• 2 finely chopped shallots
• 2 finely chopped garlic cloves
• 1 T. chopped parsley
• Large pinch of saffron
• 1/4 cup white wine
• 1 qt. lobster stock
• Salt

Preparation

Step 1

Take half the lobster meat and chop it finely.

Crush the saffron into the white wine and stir well.

In a heavy, medium-sized pot, heat the olive oil over medium-high heat and saute the shallots for 2-3 minutes. Do not let them color.

Add the garlic and the rice and stir well for about a minute. Add the finely chopped lobster meat, about a 1/4 teaspoon of salt and the white wine-saffron mixture and stir to combine. Bring to a boil.

Stirring frequently -- about once every 90 seconds or so -- let the white wine boil down. Turn the heat to medium and start adding the lobster stock about 1/2 cup at a time, stirring all the while.

Keep cooking until the rice is done, but still a little al dente. You don't want mushy rice. Add the rest of the lobster meat and the parsley, then check for salt -- add some if needed.

Serve at once with white wine. A perfect match would be a Sardinian Vermentino or a Sicilian Grillo, but an unoaked Chardonnay, white Cotes du Rhone blend or an off-dry Riesling would be fine as well. A Spanish Albarino would also be good.