Lobster Risotto
This delicious dish serves four with some leftovers.
Cook time is approximately 45 minutes
Ingredients:
¼ cup extra-virgin olive oil
½ medium onion, finely chopped
2 cloves of garlic, minced
1 lemon, juiced
3 leaves of thyme
7 stalks of chives
1 tbs Parmesan cheese
Salt
1 cup arborio, Carnaroli or other short-grained white rice
meat from one cooked lobster, chopped
1 cup of lobster stock
Directions:
In a medium pot, heat the stock and keep warm.
Ina saucepan, heat oil over medium-high heat. Add the onions and garlic sauté until translucent, about 4 minutes.
Add a large pinch of salt then add the rice and stir constantly for about 2 minutes.
Add 1 cup of broth and simmer, stirring until the broth is almost absorbed.
Add more broth, a cup at a time while stirring often.
Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan.
Season to taste with salt and pepper.
