Risotto Con L'aragosta (Lobster Risotto)

This recipe is Italian was brought home from culinary school by my DD where it was made in class. I have not had it, but she told me it was very good. Enjoy.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  quart  chicken stock (warmed)
• 6  ounces  lobster tail meat
• 4  tablespoons sweet butter
• 1  small onion (finely minced)
• 1  cup arborio rice
•  salt (to taste)
•  black pepper (freshly ground, to taste)
• 1⁄2 cup dry white wine
• 1  tablespoon parsley (fresh, chopped)
•  parmesan cheese (grated to taste)
•  Old Bay Seasoning (to taste)

Directions

1. In sauce pan saute onions in 2 tablespoons butter until tender.
2. Add the rice and cook a minute of two, stirring constantly.
3. Add wine and cook until absorbed.
4. Add stock in stages, stirring until rice is between al dente and tender/creamy.
5. Cut lobster tail into chunks and add to rice.
6. Cook until lobster is cooked through.
7. Add remaining butter, Old Bay seasoning and grated cheese.
8. Sprinkle with parsley.