Recipes

  Ingredients

• 4 Tbsp olive oil, divided
• 1 shallot, thinly sliced
• 2 cloves garlic, thinly sliced
• 4 lobster tails
• 1/4 cup white wine
• 1 1/2 cups Arborio rice
• 4 cups stock (chicken, lobster, or vegetable)
• 4 Tbsp butter, divided
• 1/4 cup mascarpone
• 1/4 cup Parmigiano Reggiano, plus more for serving
• Fresh White Truffle, for garnish
• Freshly minced chives, for garnish
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Remove lobster meat from shells and set the meat aside.
3. In a pot over medium-high heat add 2 tablespoons olive oil. Once shimmering add lobster shells, cooking for 2-3 minutes until bright red. Add white wine and cook an additional minute, then add broth. Bring to simmer and cook for 5 minutes, then remove shells.
4. Gently poach lobster meat for 1 minute in broth, then remove and set aside.
5. Meanwhile, in a skillet over medium heat, add remaining olive oil. Sauté garlic and shallots for 2 minutes until just translucent.
6. In a 9x13 baking dish, add rice, broth mixture, garlic, shallots, and remaining butter. Cover with foil and place on a baking sheet. Bake for 35 minutes. Cut lobster tails into smaller pieces then add to the risotto. Cook another 5 minutes.
7. Remove from oven, and stir in remaining butter, mascarpone, and Parmigiano. Stir vigorously until liquid is absorbed and risotto is creamy. Add salt and pepper to taste.
8. Transfer to serving platter and garnish with fresh chives. Using a truffle shaver, shave white truffle all over risotto. Serve with additional Parmigiano and enjoy!