Smoked Lobster Risotto

2  Tbsp. butter

2 lg. shallots, minced

2 garlic cloves, minced

1 cup dry arborio rice

½ cups white cooking wine

3-4 cups chicken stock

½ cup frozen peas

½ cup grated Romano cheese

Smoked lobster

 

Bring chicken stock to a simmer and then keep warm.

In a large saucepan, add butter.  Once melted add in shallots.  Sauté until translucent, about 2-3 minutes. (don’t caramelize or brown them)

Next add in garlic cloves, sauté for 30 seconds.  Stirring constantly.  Add in the arborio rice and peas.  Stir to combine and immediately add in white wine.  Stir often until the liquid is absorbed, about 2 minutes.  Next add in 1 cup of the broth to the rice, simmer over med-low heat.  Stirring often, until the liquid is absorbed, about 3-4 minutes.  Continue to cook until the rice is tender and creamy, adding broth in by the cupful (adding the broth once each cup is absorbed) and stirring often, about 30 minutes.

Add in Romano cheese and smoked lobster.  Stir and serve hot!

Robert Young