Lobster Risotto

Instructions:

1. Prepare the Risotto:
   • In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
2. Add the Wine:
   • Pour in the white wine and cook, stirring frequently, until the wine is absorbed by the rice.
3. Cook the Risotto:
   • Gradually add the seafood stock, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more stock.
   • Continue this process for about 18-20 minutes until the rice is creamy and al dente.
4. Finish the Risotto:
   • Stir in the heavy cream and butter, mixing until the risotto is rich and creamy.
   • Gently fold in the cooked lobster meat and cook for another 2-3 minutes until heated through.
   • Stir in the grated Parmesan cheese and season with salt and pepper to taste.
5. Serve:
   • Spoon the risotto onto plates and garnish with chopped fresh parsley.
   • Serve with lemon wedges on the side.