Lobster Tomato Risotto (Nordli's)

By á-1009

Ingredients

• 1 - 32 oz. can diced tomatoes, drained, save juice
• 2 tbsp. EVO
• 1 cup diced onion or leeks
• 2 tbsp. minced garlic
• 6 cups chicken broth
• 1 1/4 cups Arborio rice
• 8 oz. lobster meat, cut in chunks, browned in butter
• Salt/Pepper
• 1/4 cup chopped fresh tarragon
• Possibly add: white wine, parm cheese, parsley

Preparation

Step 1

In heavy pot over low heat, cook onion until soft, add garlic, add tomatoes, raise heat to medium. Stir until most moisture is gone, 10 min. In separate pan bring broth to boil, reduce to simmer. Add rice to tomato mix and stir to coat. Add 1/2 cup of broth and mix until liquid is absorbed. Continue until all broth is used. Season risotto with salt/pepper and fold in lobster.

Only make 1/2 the Risotto for just the two of us.