Domo arigato, Lobster Risotto

Lobster Risotto - serves 4 - 6

4 C chicken stock

8 strips thin-cut bacon or 4 strips thick-cut bacon, chopped

1 medium onion, chopped

2 C Arborio rice

1/2 of a 750mL bottle dry white wine

1 - 1.5 C cooked lobster

3 - 4 Tbsp butter

2 large handfuls grated Parmesan

- heat chicken stock in a pot until steamy – remove from heat

- heat a large, high-sided skillet over medium-low heat

- add chopped bacon to skillet and cook halfway, about 3 - 4 minutes

- add onion to skillet and cook until translucent, about 2 minutes

- add Arborio rice to skillet and cook until rice is translucent around the edges, about 2 - 3 minutes

- add 1/2 of wine to skillet and cook rice until wine is completely absorbed, about 3 - 4 minutes – stir rice occasionally to prevent sticking - add other 1/2 of wine and cook rice until wine is completely absorbed - stir rice occasionally to prevent sticking

- add one ladle of hot chicken stock to rice and cook until stock is completely absorbed – stir rice occasionally to prevent sticking

- continue to add hot chicken stock, one ladle at a time, until rice is cooked al dente, about 30 minutes***

- turn off heat and add cooked lobster, butter and grated Parmesan to rice – stir until butter and cheese are melted in and absorbed

- spoon onto platter and serve

***you may not use all of the chicken stock – I usually taste my rice for doneness once I've used about 3C of chicken stock and I will turn off the heat when my rice is still fairly al dente, because, when I add the butter and cheese, the heat in the pan will continue to cook the rice - after sitting for a few minutes it's usually perfect