Risotto Con L'aragosta (Lobster Risotto)

Ingredients

• 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 white wine
• 1 tablespoon parsley (fresh, chopped)
• parmesan cheese (grated to taste)

Directions

1. 1

   In sauce pan saute onions in 2 tablespoons butter until tender.

2. 2

   Add the rice and cook a minute of two, stirring constantly.

3. 3

   Add wine and cook until absorbed.

4. 4

   Add stock in stages, stirring until rice is between al dente and tender/creamy.

5. 5

   Cut lobster tail into chunks and add to rice.

6. 6

   Cook until lobster is cooked through.

7. 7

   Add remaining butter and grated cheese.

8. 8

   Sprinkle with parsley.