Cook Time: 30 minutes
Prep Time: 15 minutes
Ready In: 45 minutes
For the risotto:
½ lb Butter
1 medium-large White Onion, finely diced
2 cups Arborio rice
2 cups White Wine
2 cups Lobster Stock
Fresh Tarragon, chopped finely
Rind of 2 Lemons
Salt and Pepper to taste
1 Lobster, cooked and cut into small pieces
1. Sauté a good knob of butter with the onion until translucent. Add the rice and stir to coat the grains. When the grains are pearly but before they begin toasting, add 2 cups of wine and stir constantly until the liquid is absorbed this will release the starch.
2. Now add 2 cups of the lobster or fish stock and continue to stir. Repeat this process with another 2 cups of stock when the liquid has evaporated, tasting while you go. This is a good time to add your cooked lobster pieces, salt, pepper, dry tarragon and lemon rind. Allow the risotto to cook but do not overcook. You will be looking for a nutty texture to the risotto.
3. The next step is important. Mantecare or mantecato means to butter. By adding another dollop of butter you are binding the ingredients together in taste.
4. Serve your risotto immediately as a first course (primo piatto). Please note that most risottos require parmesan or pecorino cheese however it is a strict Italian rule that any pasta or risotto which is seafood based does NOT use cheese. In this recipe, Joanne created a lemon tarragon cream sauce to add interest to this already delicious risotto.