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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Stock
In a saucepan, heat the chicken stock over medium heat and keep it warm.
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic, and sauté until translucent, about 3-4 minutes.
Toast the Rice
Add the Arborio rice to the skillet and toast for 1-2 minutes, stirring frequently until lightly golden.
Add Wine
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
Cook the Risotto
Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
Incorporate Lobster and Lemon Confit
Once the rice is cooked, gently fold in the Maine lobster meat and lemon confit. Cook for an additional 2-3 minutes to warm through.
Finish with Cheese and Truffle Oil
Remove the skillet from heat and stir in the grated Parmesan cheese, truffle oil, salt, and black pepper to taste.
Serve
Plate the risotto and garnish with fresh watercress before serving.
