Ingredients
- 8 cup lobster (or shrimp) stock
- 4 tablespoon unsalted butter
- 3 tablespoon extra virgin olive oil
- 1 tablespoon small onion, finely diced
- 2 clove fresh garlic, minced
- 2 cup arborio rice
- 1/2 cup vin santo (or prosecco)
- 1 1/2 cup snow peas, cut into 1-inch lengths
- 1 1/2 pound cooked lobster meat, tail and claw, cut into bite size pieces
- 4 tablespoon fresh basil leaves, sliced in thin strips
- 4 tablespoon salt and freshly ground black pepper
Preparation
Baking Directions:
1.In a 10- to 12-inch sauté pan, combine 2 tablespoons butter, the olive oil, onions, and garlic; cook over medium heat until the onions, and garlic are soft and translucent.
2.Add rice and stir for 2 minutes until it is almost opaque.
Add enough stock to just cover rice, and then turn heat up to high, and bring to a boil.
Cook, stirring constantly, until the stock begins to be absorbed, then add another ladle full of stock.
As level of stock dips below level of the rice, continue to add stock, one ladle at a time to keep rice covered.
After 15 minutes, taste rice; it should still be quite hard.
3.Add a little more stock if necessary until rice is tender and creamy, yet still al dente.
Add wine and continue to stir.
The risotto should be quite moist, but not swimming, even so, you may have stock left over.
4.Remove from heat, add snow peas, lobster, remaining butter, and stir vigorously for half a minute or until rice becomes very creamy.
Season with salt and pepper, fold in basil, and serve immediately.
