2 shallots, peeled and finely diced
2 oz butter, unsalted
2 cups Arborio or Carnaroli rice
2 tablespoons, extra virgin olive oil
1 cup white wine
1 bay leaf
5 sprigs of thyme
8 cups lobster stock, warmed
Salt and black pepper, to taste
½ cup parmesan cheese, grated
5 oz butter, unsalted, cut into cubes
12 oz Maine lobster meat, cooked and cut into bite sized pieces
Chives, for garnish
Grated parmesan, for garnish
In a saucepan, sweat the shallots in butter and a pinch of salt until translucent. Add the rice and olive oil, and stir until lightly toasted. Deglaze the pan with white wine. Add the thyme and bay leaf. When half of the wine is reduced, add lobster stock until the rice is barely covered in liquid. Keep stirring and adding more stock in small increments, roughly 6 oz at a time. The rice should always be covered in stock, but never drowning in it. When the rice is al dente, add salt and pepper. Remove from the heat and add the butter, parmesan cheese, and lobster meat. Stir to combine.
In a bowl, place a small, heaping mound of risotto in the center. Garnish with grated parmesan, chives, and freshly ground black pepper as desired.
Lobster and butter always calls for a great Chardonnay. Our Dollarhide Estate Vineyard Chardonnay is rich and refreshing. The lobster stock and the subtle use of thyme and bay leaf calls for a style of Chardonnay that balances the influences of fruit and oak. Texture is key. The weight of our oaked Chardonnay is a right match for richness of Lobster, the sweetness of butter and the creaminess of the risotto.
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