Two Lobster Risotto

Ingredients

• 2 whole lobster tails, fully defrosted

• 2 1/2 tsp salt, divided use

• 2 tsp Monini Organic Extra Virgin Olive Oil

• 3 tsp butter, divided use

• 1/2 cup minced onion or shallot

• 1 cup Arborio rice

• 3/4 cup dry white wine

• 3 cups warm chicken broth

• Monini Monocultivar Frantoio Extra Virgin Olive Oil, to taste

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Instructions

Step 1
Adjust the heat to maintain a constant simmer and cook the lobsters for 8-9 minutes.

Step 2
Use sharp kitchen shears to split each lobster tail in two. Use two forks to gently pry the meat away from the shell. You can serve it in the shell, or remove the meat and dice for stirring into the risotto, your choice.

Step 3
Add 2 tsp Monini Organic EVOO and 1 T of the butter to a large saucepan. Turn the heat to medium and let the butter melt. When it starts sizzling, add the onions or shallots.

Step 4
Cook for about 3 minutes.

Step 5
Stir the rice into the onions. Cook for 5 minutes while stirring occasionally.

Step 6
Stir in the wine and salt, and cook while stirring continuously until it evaporates almost entirely.

Step 7
Begin adding the chicken broth, 1/2 a cup at a time and continuously stir for about 20-25 minutes.

Step 8
When the rice is done, turn off the heat and add 1 T of butter. Stir until it melts.

Step 9
Melt the remaining 1 T of butter and have ready for topping.

Step 10
Divide the risotto between two plates, top each with a lobster tail, and drizzle Monini Monocultivar Frantoio EVOO on top.

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