Lobster risotto

Ingredients

• 1 finely chopped onion
• 4 garlic cloves, chopped
• 30 ml (2 tbsp.) of olive oil
• 250 ml (1 cup) of Arborio rice
• 250 ml (1 cup) of white wine
• 1 litre (4 cups) of chicken broth, heated
• 225 g (½ lb) of lobster meat

Direction

1. In a sauce pan, soften the onion and garlic in oil. Add salt and pepper. Add in rice and cook for 1 minute while stirring to ensure rice is well coated. Deglaze with wine and continue cooking at medium heat, stirring often, until liquid is completely absorbed.
2. Add the heated broth, 250 ml (1 cup) at a time, stirring often, until liquid is completely absorbed between each added cup of broth.
3. After approximately 25 minutes of cooking, the rice should be tender and the broth completely absorbed. Add in the lobster meat and stir.
4. Serve by adding lobster claw or a piece of tail on top for a presentation worthy of a great chef!

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