Lobster Risotto

Use the stock left over from the Lobster à l’américaine for this recipe.

Makes 4 to 6 servings

6 cups lobster stock

2 tablespoons butter

2 tablespoons olive oil

1/4 cup shallots or onion

2 cups Arborio rice

1 tablespoon chopped fresh parsley

Bring

5 to 6 cups lobster stock

to a simmer (do not reduce) and turn the heat low. In a large saucepan, heat

2 tablespoons butter

2 tablespoons olive oil

over low heat. Add

1/4 cup shallots or onion, finely minced

cook, stirring frequently, until the onion becomes translucent. Do not let them brown. Add

2 cups Arborio rice

and stir to coat the rice thoroughly, using a wooden spoon. Cook about 3 minutes more. Set a timer for 18 minutes if you haven’t done this before and want some guidance. Add 1 cup of the lobster stock and stir. Adjust the temperature so the liquid is barely at a simmer. Keep stirring, and as the stock is almost completely absorbed into the rice, add 1/2 cup of stock. Continue to add 1/2 cup stock at a time, always stirring, and wait until the stock is almost fully absorbed before you add more. If you run out of stock and the rice is still not fully cooked, you can use fish stock or hot water. When the timer is up, check the rice: it should be tender but slightly firm to the bite. Add salt and freshly ground black pepper to taste and serve, garnished with

1 tablespoon chopped fresh parsley

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