Lobster-Pesto Risotto

Let's Cook

1. Step 1.

   In a saucepan, heat the seafood stock over medium-low heat until warm, but do not let it boil. Keep it warm over low heat while you prepare the risotto.

2. Step 2.

   In a separate large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes.

3. Step 3.

   Add the arborio rice to the pan with the onions and stir to coat the grains with oil. Cook, stirring constantly, for 2 to 3 minutes until the rice is lightly toasted and translucent at the edges.

4. Step 4.

   Pour in the dry white wine and stir continuously until the wine is fully absorbed by the rice.

5. Step 5.

   Begin adding the warm seafood stock one ladleful at a time, stirring after each addition until the liquid is almost completely absorbed before adding the next. Continue this process until the rice is creamy and tender but still al dente, about 15 to 20 minutes. You may not need all the stock.

6. Step 6.

   Stir in the chopped cooked lobster meat, 4 tablespoons of pesto, and the unsalted butter. Season with salt and pepper to taste. Cook, stirring gently, for 2 minutes until the lobster is heated through and the butter is melted.

7. Step 7.

   Plate the risotto and top each serving with a dollop of extra pesto. Offer grated Parmesan cheese for those who wish to add it.