It sounds super fancy, but is simple and quick to make...
Ingredients
1 or 2 lobsters cooked (meat removed and chopped, keeping the claw meat whole)
1 litre organic vegetable stock
1 teaspoon of butter
2 tablespoons extra virgin olive oil
1 large onion , finely chopped
2 cloves garlic , finely chopped
½ head celery , finely chopped
400 g risotto rice (arborio rice)
2 wineglasses dry white wine
pinch of salt
pinch of black pepper
extra chunk of butter
Method
Step 1
In a small pan, heat the stock.
Get out your non-stick fry pan. Heat the olive oil and butter, add the onions, garlic and celery, and fry over a low heat for 15 minutes until transparent.
When the vegetables have softened, add the rice and turn up the temperature.
Step 2
When the rice begins to fry keep stirring it. After a minute it will look slightly transparent. Add the white wine, while continuously stirring.
Step 3
Once the wine has cooked into the rice, add a ladle of hot stock and a pinch of salt.
Turn down the heat to a low simmer. Keep adding ladles of stock, while stirring and the rice becomes creamy (allow each ladle of stock to be absorbed before adding the next)
After 15 minutes the rice should be almost cooked, so taste it to make sure.
Step 4
Remove from the heat and add the extra butter and cooked lobster meat. Stir well. Place a lid on the pan and allow to sit for 2 minutes.
Serve the finished risotto with a squeeze of lemon and enjoy.