Ingredients:
- ¼ cup butter
- ¼ cup extra-virgin olive oil
- 2 med. onions, finely chopped
- Salt
- 2 cups arborio, carnaroli or other short-grained white rice
- Meat from 1 cooked lobster, chopped
- 2 Tbsp. minced chives
- ½ cup grated Parmesan
- Ground black pepper
- 6 cups lobster stock
Directions:
- In a medium pot, heat the stock and keep warm.
- In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt and then add the rice, stirring constantly for about 2 minutes.
- Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender, and the mixture is creamy, 20 to 25 minutes.
- Stir in the lobster meat until heated through and then add the chives and ¼ cup of the parmesan. Season to taste with salt and pepper. Serve immediately with remaining parmesan.
