Brown Butter Risotto with Lobster

In a medium saucepan, add the chicken stock, bring to a boil. Keep warm on stove top on low heat.

In a large saute pan, melt 3 tablespoons of butter on medium heat, cooking until butter begins to foam and brown. Add the garlic and onion, cooking until translucent. Add rice, mixing well with brown butter sauce, coating all the rice. Add 1/2 cup of stock and stir until completely absorbed. Repeat this process until all the stock is gone and absorbed into the rice. Cook for 20 minutes or until rice is tender to taste. Remove from heat, cover and let rest for five minutes.

In a medium saute pan melt the remaining 3 tablespoons of butter on low heat. Add the lobster meat, mixing and coating with butter. Let simmer for 6 to 8 minutes, remove from heat.

To serve, take a small serving bowl or measuring cup, fill to the top with rice, flip the bowl onto the center of a plate and release. Place the lobster meat on top of the risotto and serve.

Buon appetito!

(Recipe adapted from Giada De Laurentiis)