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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium heat. Keep it warm but not boiling as it will be added to the risotto gradually.
- 2
Sauté Aromatics
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallots and minced garlic, and sauté until softened and translucent, about 3-4 minutes.
- 3
Toast the Rice
Add the Arborio rice to the skillet, stirring to coat the grains with oil. Toast the rice for about 2 minutes until the edges become translucent.
- 4
Deglaze with Wine
Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
- 5
Add the Broth Gradually
Begin adding the warm broth, one ladle at a time, to the rice. Stir frequently, allowing the rice to absorb the liquid before adding more broth. Continue this process for about 15-20 minutes until the rice is al dente and creamy.
- 6
Incorporate Lobster and Peas
When the rice is nearly done, gently fold in the lobster meat and frozen peas. Cook for an additional 2-3 minutes until the lobster is heated through and the peas are tender.
- 7
Finish the Risotto
Remove the skillet from heat and stir in the remaining tablespoon of butter, grated Parmesan cheese, and truffle oil. Season with salt and black pepper to taste.
- 8
Serve
Plate the risotto in bowls, garnishing with freshly chopped parsley. Drizzle with additional truffle oil if desired, and serve immediately.