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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Stock
In a saucepan, heat the chicken stock over medium heat and keep it warm.
- 2
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.
- 3
Toast the Rice
Add the Arborio rice to the skillet and toast for 1-2 minutes, stirring frequently until lightly golden.
- 4
Add Wine
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
- 5
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.
- 6
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.
- 7
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.
- 8
Serve
Plate the risotto and garnish with fresh watercress before serving.
