Lobster Risotto

Ingredients

• 1 cup arborio rice 
• 0.3 teaspoon pepper black freshly ground
• 3 tablespoons butter 
• 0.5 cup carrots chopped
• 0.3 cup chives fresh chopped
• 3 cloves garlic minced
• 2 cups pd of lobster cooked cut into 1/2-inch pieces
• 0.3 cup mascarpone cheese 
• 0.1 teaspoon saffron threads crushed
• 0.3 cup shallots chopped
• 0.5 cup tomatoes chopped
• 5 cups vegetable broth 
• 0.5 cup white wine 

Equipment

• sauce pan

Directions

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Melt butter in a large saucepan over medium heat; add carrot, shallot, and garlic. Cook 3 minutes or until slightly tender, stirring occasionally. Stir in saffron, and cook 30 seconds, stirring constantly. Stir in rice, and cook 2 minutes, stirring constantly.
3. Add wine; cook until liquid is nearly absorbed, stirring constantly.
4. Add 1/2 cup warm broth, stirring constantly until broth is nearly absorbed. Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total).
5. Stir in tomato, and cook 1 minute, stirring often. Stir in lobster and mascarpone cheese; cook, stirring constantly, just until thoroughly heated.
6. Remove from heat, and stir in chives and pepper.
7. Serve immediately.
8. Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends 2002 Ferrari-Carano Chardonnay ($25).