Lobster, Pea, and Mascarpone Risotto
Lobster, Pea, and Mascarpone Risotto
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  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons (30 ml) olive oil
  • 2 cups (500 ml) arborio rice
  • 1 cup (250 ml) white wine
    • 5 cups (1.25 litres) lobster stock or
    • 5 cups (1.25 litres) chicken broth, warm
  • Preparation
  • In a saucepan, soften the onion and garlic in the oil. Add the rice and cook for 1 minute, stirring to coat thoroughly. Deglaze with the wine and reduce until almost dry.
  • Add the lobster stock, 250 ml (1 cup) at a time, stirring frequently until the liquid has been completely absorbed before adding more liquid. Season with salt and pepper. After 20 to 25 minutes, the rice should be al dente.
  • Stir in the peas and cook for about 1 minute. Add the lobster meat and mascarpone and heat through while stirring. Adjust the seasoning. Serve drizzled with lobster oil, if desired.
  • Description
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