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Creamy Lobster Risotto with Asparagus

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Ingredients
  

  • 1/2 lb lobster meat freshly steamed is best
  • 1 cup Dry White Wine
  • 2 cups aborio rice
  • 2-3 cups chicken stock
  • 1/4 lb chopped asparagus
  • 1 shallot
  • 1 Tbsp Olive oil
  • 1 Tbsp butter
  • 1 cup freshly grated parmesan cheese

Instructions
 

  • Add the chicken stock to a pan, bring to a boil and reduce heat to keep warm. Sauté shallot in Olive oil and butter for 1 min Add rice, sauté for until rice is translucent (about 3-5 minutes) Add the wine and bring to low boil while continually stirring, letting the alcohol cook out. Slowly begin adding the chicken stock, one ladle at a time until liquid absorbs. Continually do this until the rice is cooked and becomes creamy (about20-30 minutes) Add the cheese and asparagus, simmer for 3-5 minutes with stirring. Add chopped lobster and stir. Add salt and pepper to taste.