Risotto Con L'aragosta (lobster Risotto)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 quart chicken stock (warmed)
• 6 ounces lobster tail meat
• 4 tablespoons sweet butter
• 1 small onion (finely minced)
• 1 cup arborio rice
• salt (to taste)
• black pepper (freshly ground, to taste)
• 1/2 cup dry wine
• 1 tablespoon parsley (fresh, chopped)
• parmesan cheese (grated to taste)
• old bay seasoning (to taste)

Recipe

• 1 in sauce pan saute onions in 2 tablespoons butter until tender.
• 2 add the rice and cook a minute of two, stirring constantly.
• 3 add wine and cook until absorbed.
• 4 add stock in stages, stirring until rice is between al dente and tender/creamy.
• 5 cut lobster tail into chunks and add to rice.
• 6 cook until lobster is cooked through.
• 7 add remaining butter, old bay seasoning and grated cheese.
• 8 sprinkle with parsley.