Today's Flavor with Chef Nikki Shaw

Blog > Today's Flavor with Chef Nikki Shaw > Thoughtful Thursday - LOBSTER & ASPARAGUS RISOTTO


6 cups chicken stock, store bought 
½ cup butter, divided in half 
½ cup onion, chopped 
2 cups Arborio rice 
½ cup dry white wine 
¾ cup parmesan cheese, grated 
1 cup lobster meat, cooked & chopped 
1 cup steamed asparagus, chopped 
 sea salt & pepper, to taste 
1. In a medium saucepan, warm chicken stock on medium heat. In a large skillet, sauté onion 
in ¼ cup of the butter for 5 minutes. Add the rice to the skillet & sauté for 1 minute. Stir in 
wine then bring to a low boil on medium heat. 

2. Add warmed chicken stock to the rice, ½ cup at a time after it begins to absorb into the rice. 
Stir after each addition every minute. When the stock has almost evaporated, add more. 
Keep the heat on medium & stir frequently. Continue to cook for 25-30 minutes. Rice 
should be slightly firm. 

3. Stir in the remaining ¼ cup of butter & parmesan. Add lobster & asparagus to pan, then 
lightly season with salt & pepper. 

servings: 6 / prep time: 15 minutes / cook time: 35 minutes

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