- 1 tablespoon olive oil
- 20g butter
- 1 shallot, chopped
- 1 garlic clove, crushed
- 200g Arborio risotto rice
- 30ml white wine
- About 750ml Lobster stock or fish stock
- 200g cooked lobster meat
- 20g Parmigiano Reggiano
- 50ml cream
In a medium pot, heat the stock.
In a large wide saucepan melt the butter and the oil over a medium heat.
Add the chopped shallot and garlic, and gently sauté for about 1 minute.
Add the rice and the wine.
Cook until the wine has absorbed.
Start adding hot stock to the rice, a cup at a time, stirring endlessly all the while, never adding more stock until everything you have added has been absorbed.
When the rice becomes tender, stir in the lobster meat, Parmesan and cream.
Season to taste with sea salt and white pepper.
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