Lobster Risotto

 From NYT I was looking for a decadent dinner for Valentines and this was it!! Yummy - I had 2 frozen Lobster tails that we used. We also halved this recipe and I did use the full carton of stock = 4 Cups.

• ¼cup butter
• ¼cup extra-virgin olive oil
• 2medium onions, finely chopped
• Salt
• 2cups arborio, carnaroli or other short-grained white rice
• Meat from 1 cooked lobster, chopped
• 2tablespoons minced chives
• ½cup grated Parmesan
• Freshly ground black pepper
• About 6 cups lobster stock (we used Wegmans Seafood Stock)
• 1. Step 1

     In a medium pot, heat the stock and keep warm.

  
  

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• 1. Step 2

     In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.

  
  
• 1. Step 3

     Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan.