Ingredients
Scale
- 4 c homemade lobster or chicken stock
- 4 tbsp non-salted butter
- 1 large Vidalia or sweet white onion, finely diced
- 1 1/2 c Arborio or Carnaroli rice
- 1/2 c dry white wine
- 1 bunch asparagus, sliced into 2” pieces
- 12 oz lobster meat, chopped into 1/2” to 1″ pieces
- 2 tbsp non-salted butter in small pieces
- 1 bunch of scallions, green parts only, sliced in 1/4″ pieces
- 1/4 c freshly grated Parmigiano Reggiano cheese
Instructions
- Place the lobster or chicken stock in a saucepan and heat to simmer. Keep the saucepan at a low simmer throughout the risotto preparation.
- Steam the asparagus pieces for 1 minute and immediately place it into a cold water bath to halt the cooking process and retain the bright colour. Drain and set aside.
- In a risotto pan or large skillet, heat 4 tbsp butter over low-medium heat, add the finely chopped onion and saute until translucent (about 3 minutes).
- Add the rice and stir until slightly toasted (about 2 minutes).
- Add the wine and stir until it is absorbed and the mixture appears creamy (about 3 minutes).
- Add the stock to the risotto pan, one ladleful at a time, stirring almost constantly. Be sure the stock is completely absorbed by the rice before adding the next ladleful (about 20 minutes in total).
- When the risotto is just a little underdone (it should be al dente), add the final ladleful of liquid, the reserved lobster meat and asparagus. Stir until the liquid is absorbed and the lobster & asparagus are heated through (about 3 minutes).
- Add the remaining 2 tbsp of butter, the chopped scallions and Parmigiano Reggiano cheese. Stir well and serve immediately.