Lobster Risotto
(Risotto all'Aragosta)
Ingredients:
2 and 1/2 tbs butter
1 and 1/2 cups cooked lobster meat, cut into chunks
2 tbs extra virgin olive oil
2 cups Arborio rice
1/3 cup white wine
4-6 cups chicken broth or stock, simmering
1/4 cup parsley, chopped
1/2 cup freshly grated Parmigiano cheese
Directions:
Melt the butter in a large skillet over medium-high heat.
Add the lobster and cook for 5 minutes, stirring all the while.
Remove from heat and seat aside.
Using a large saucepan, heat the olive oil over medium-high heat.
Add the rice and cook for 3 minutes, stirring constantly.
Pour in white wine and cook until absorbed, still stirring constantly.
Use a ladle to add about 1/2 cup of the simmering stock at a time to the rice.
Stir occasionally and let cook until fully absorbed.
Continue this process until almost all the broth is used, then check the rice by taste. If it’s still a little undercooked, then add the remainder of the broth as well as the lobster.
Cook until liquid is fully absorbed and then remove from heat and pour into a serving dish.
Stir in the Parmigiano cheese and parsley. Serve immediately. Serves 6.