Ingredients

• 1 pound (about 2 medium) frozen lobster tails thawed
• 5 cups low-sodium chicken stock – brought to a boil and then kept at a low simmer
• 4 tbsp butter (3 before and 1 after)
• 1 medium onion chopped
• 1 1/2 cups Arborio rice
• 1/2 cup wine
• 1/2 cup grated parmesan cheese
• Salt and pepper

Instructions

1. Melt butter in large sauce pan over medium heat.
2. Add the onions and salt and sweat them until translucent, about 5 minutes.
3. Bring the pan to a medium-high heat.
4. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
5. Add the wine to the pan.
6. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice.
7. Add the chicken stock to the pan until it covers the rice.
8. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
9. Repeat this process two more times with the hot chicken stock.
10. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly.
11. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
12. Toss in the butter and Parmigiano-Reggiano and “whip the heck out of it.” The rice should be creamy but still flow and hold its own shape.
13. While the risotto is working, bring a saucepan of salted water to a boil over medium-high heat.
14. Add the lobster tails and boil for about 5 minutes (the meat should turn white).
15. Drain and cool until you can handle it.
16. Use a sharp knife to cut through the top shell lengthwise.
17. Remove the meat and cut into 1/2 inch pieces.
18. Top the risotto with the lobster meat.
19. Serve.