Creamy Lobster Risotto with Green Peas - olive oil

Method

• 1.
• Heat the oil in a skillet over medium heat then add onion and saute for about 3 minutes.
• Put dry rice in the skillet and saute/toast for an additional 2 or 3 minutes.
• Pour in wine and simmer until absorbed.
• Reduce heat and keep warm.
• 2.
• In a sauce pot bring 1 cup broth to a soft boil and throw the lobster tail(s) in.
• Cover and allow to steam about 4 minutes, or until shell(s) turn bright red.
• If using frozen lobster it may take a few extra minutes, but dont worry if you see they are not completely cooked through when you shell them.
• They will cook more later.
• When done remove them from the broth using tongs and set them aside.
• 3.
• Raise the heat on your rice mixture to medium.
• Start putting broth into your rice 1/2 cup at a time while keeping the liquid at a gentle simmer.
• Stir frequently and allow broth to absorb before adding additional broth.
• Add salt and pepper to taste.
• Continue adding broth 1/2 cup at a time until its all been added.
• 4.
• Shell the lobster meat and cut into small pieces.
• Any bits not cooked through can go back into the sauce pot of broth for a minute or two.
• 5.
• If the rice isnt cooked enough (it should be slightly al dente) after adding the 3 cups of additional broth, you can add some of the broth from the sauce pot.
• Your rice should have about 3 1/2 cups of broth in it, plus the 1/2 cup wine.
• 6.
• Stir in the cream cheese, 1/4 cup Parmesan, the lobster, and the peas.
• Allow everything to combine and heat thoroughly.
• 7.
• Salt and pepper again if needed, and serve with a sprinkle of the reserved Parmesan on top.