Lobster And Asparagus / Shaved White Truffle Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, bring the chicken broth to a simmer over medium heat, and keep it warm throughout the cooking process.

2. 2

   Sauté Aromatics

   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shallots and garlic, and sauté until soft and translucent, about 3-4 minutes.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet, stirring to coat the grains with the butter and aromatics. Toast the rice for about 2 minutes until slightly translucent.

4. 4

   Deglaze with Wine

   Pour in the white wine, stirring constantly until it is mostly absorbed by the rice.

5. 5

   Add Broth Gradually

   Begin adding the warm chicken broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Incorporate Lobster and Asparagus

   When the rice is almost done, stir in the chopped lobster meat and asparagus pieces. Cook for an additional 3-4 minutes until the asparagus is tender and the lobster is heated through.

7. 7

   Finish the Risotto

   Remove the skillet from heat and stir in the remaining tablespoon of butter, grated Parmesan cheese, chopped parsley, and season with salt and black pepper to taste.

8. 8

   Serve

   Plate the risotto in bowls, drizzle with white truffle oil, and garnish with shaved white truffle. Serve immediately.