Lobster Risotto

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups seafood broth
• 1 cup white wine
• 1 cup cooked lobster meat, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped parsley for garnish

Directions:

1. In a saucepan, heat the seafood broth over low heat and keep it warm.
2. In a large skillet, heat olive oil and butter over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
3. Add minced garlic and Arborio rice to the skillet. Stir for 2-3 minutes until the rice is lightly toasted.
4. Pour in the white wine and cook until absorbed, stirring constantly.
5. Gradually add warm seafood broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. Stir in the chopped lobster meat and grated Parmesan cheese. Season with salt and pepper to taste.
7. Remove from heat and let it sit for 2 minutes. Garnish with chopped parsley before serving.