Ingredients: • 2 lobster tails • 1 cup Arborio rice • 4 cups chicken or vegetable broth (keep warm) • 1/2 cup dry white wine • 1/2 cup heavy cream • 1 small onion, finely chopped • 2 cloves garlic, minced • 2 tablespoons butter • 1 tablespoon olive oil • Salt and pepper, to taste • Fresh parsley, chopped (for garnish) • 1/2 cup Parmesan cheese (optional, for extra creaminess) Instructions: 1. Cook the Lobster: • Bring a pot of water to a boil, add the lobster tails, and cook for about 5-7 minutes until the shells turn bright red and the meat is opaque. Remove the lobster, let it cool, and then cut the lobster meat into bite-sized pieces. Set aside. 2. Make the Risotto: • In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and garlic and sauté until soft, about 2-3 minutes. • Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted. • Pour in the white wine and stir until it’s absorbed by the rice. • Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process until the rice is creamy and cooked through (about 18-20 minutes). 3. Finish the Dish: • Once the risotto is cooked, stir in the heavy cream, Parmesan (if using), and the cooked lobster meat. Add the remaining tablespoon of butter and season with salt and pepper to taste. • Stir gently to combine and warm the lobster through. 4. Serve: • Spoon the risotto onto plates, garnish with fresh parsley, and serve immediately for an elegant and indulgent meal!
