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Lobster Risotto




Source of Recipe


from about com
Lobster Risotto

6 c. chicken stock
1/2 c. olive oil
2 tbsp. unsalted butter
1/4 c. chopped onion
1/2 sprig fresh chopped rosemary, plus 2 whole springs (used dry)
1 cup arborio rice
1/4 cup dry white wine
2 lobster tails, cooked, shelled and diced (used can of lobster 14 oz.)
1 c. freshly grated Parmesan cheese
salt & freshly ground black pepper to taste

In a medium saucepan, bring stock to a boil. Reduce heat and hold at a simmer.
Meanwhile, in a medium cast-iron skillet, heat oil and 1/2 tbsp. butter over medium-low heat. Add onion and chopped rosemary and cook, stirring until onion is softened, about 2 minutes. Add rice and stir with a wooden spoon until well coated, about four minutes.
Add wine and cook, stirring until liquid evaporates. Slowly add enough stock to cover rice, about 1 cup. Simmer, stirring continuously, until liquid is almost absorbed. Add another cup of stock and cook, stirring until almost absorbed. Continue to add stock, one cup at a time, until risotto has cooked for a total of 15 minutes and is creamy but still slightly firm in center.
Add lobster, remaining 1 1/2 tbsp. butter and parmesan. Cook, stirring until lobster is heated through, one or two minutes. Salt and pepper, to taste. Serve in warmed bowls. Garnish with whole rosemary springs.
Serves 4.