LOBSTER RISOTTO

By jarren

Ingredients

• 1 litre fish stock
• 1 cup white wine
• 2 cups Arborio rice
• 2 cooked lobster tails, chopped
• 1 shallot
• 1 large garlic clove
• 3 tablespoons cold butter, cubed
• 1/2 cup Parmesan cheese, and some shaved pieces as well
• 3 tablespoons extra-virgin olive oil

Preparation

Step 1

Add oil to pan over medium heat; add shallot and garlic, cook until translucent. Add rice and toast for 2 minutes (be careful not to burn shallot or garlic). Add white wine and cook until almost evaporated.

Add one ladle at a time of the fish stock until each addition is almost completely absorbed. This process should take 18 to 22 minutes. After about 15 minutes, add the chopped lobster meat to the rice and continue. When the risotto is cooked al dente (it should still have a bite to it), remove from heat.

Add the butter and the cheese. Season with salt and pepper, and serve immediately. It should flow like lava at this point. Drizzle with a little bit of olive oil and decorate with the shaved Parmesan.