Ken Rosato's Lobster White Truffle Risotto

NEW YORK Ingredients:

2 cups Arborio rice (NOT regular, long grain rice!)

1/2 lb. to 1 lb. lobster tail meat, cut into small chunks (approximately 2 average-sized tails)

1 small onion, minced

1 shallot, minced

3 cloves of garlic (or more, if you like!), minced

1/2 cup olive oil

2 quarts lobster or fish stock (make your own, if you can!)

1 stick unsalted butter

1 cup white wine

Splash of white truffle oil or a shave of fresh white truffle, if available (black truffle may be substituted)

Salt & Pepper

Preparation:

Heat stock to a simmer.

Remove meat from tail shells, cut into small chunks and set aside. Place empty shells into simmering stock to impart more flavor.

Add pinch of salt and pepper to stock.

In a separate large saute pan, heat olive oil over medium-high heat.

Saute minced onion/shallot/garlic mixture until translucent.

Add the dry Arborio rice to the sauteing aromatics and stir around for a minute or so, until rice smells nutty.

Add white wine to the rice and stir until it becomes absorbed.

Add simmering stock to the rice, 1 cup at a time, and stir until absorbed.

When all liquid has been incorporated into the rice (and rice is tender), turn off heat and add stick of unsalted butter and chopped lobster tail meat to the mixture.

Stir until incorporated. Lobster will cook in the hot rice.

Add shaving of black truffle or drizzle of black truffle oil.

Serve!