Risotto all’Aragosta (Lobster Risotto)

To make the risotto, into a large sauce pan, add the extra virgin olive oil and heat over medium heat. When the oil is hot, add in the shallots and cook until translucent. Add in the garlic and stir well. Add in your arborio rice and stir until every grain is coated well with the oil.

When rice has just begun to turn a nice golden color, reduce heat to low and add in a cup of stock and the Spice Islands paprika. Stir well. Season with salt. Continue to add in a cup of stock at a time when liquid levels are low, stirring constantly with a wooden spoon. The risotto will take approximately 30 minutes to cook. Check for seasoning at end of cooking time and season again if necessary.

About 10 minutes before the risotto is done, start on the sauce. While you are cooking the sauce, remember to be attentive to the risotto!

Into a saute pan, add a few turns of olive oil and the Challenge Dairy butter; heat over medium heat. When melted and hot, add the minced shallot and saute until translucent. Add in the garlic and stir. Add the Spice Islands Chipotle and whisk together. When well combined, add in the lobster chunks and allow to cook for a few minutes. When lobster is cooked through, add in the heavy whipping cream. Whisk together.

Plate the risotto and pour the lobster sauce on top! Serve immediately.