Risotto is great with only a little shallot and cheese, but this risotto needs to be a little special. So I added a small amount of lobster to give the dish an extra boost on the richness scale.
- 1 cup arborio or other short grained rice
- 1 qt. chicken stock plus 1 cup white wine, simmering
- 1 shallot, minced
- 2 tbsp butter
- 6 oz. lobster meat
- 2 oz. Parmesan cheese, shredded
- chives, for garnish
- salt and pepper to taste
How to make it:
- In a large sauce pan, heat butter until melted over a medium flame. Add minced shallot and gently cook until translucent, but not browned.
- Add rice and cook gently until kernels begin to become about halfway translucent.
- Add a ladleful of stock/wine mixture to rice and stir to combine. You may stop stirring for the time being.
- In another pan , gently cook the lobster meat in any method of your choice. You may poach if you have some court boullion on hand. A gentle saute would also work. You could even oil poach if you liked. Cook until just shy of being done and remove from heat. Chop.
- Meanwhile, once the rice has absorbed all the liquid, add another ladleful of stock. Stir to combine. Keep adding stock only after the rice has absorbed the previous ladleful, stirring briefly with each addition.
- When the last ladleful is added, added chopped lobster meat and remove heat.
- Cover and let sit for five minutes.
- Add shaved Parmesan, chopped chives, and salt and pepper. Serve in a warm bowl.