| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 20 min | 35 min |
Servings
4
Ingredients
2 tablespoons Butter
1 medium Onion cut into small dice
2 cups Arborio rice
1/2 cup White wine
2 sprigs Thyme
7 cups Chicken stock Hot
4 tablespoons Butter
1 teaspoon Truffle oil or more if desired
1 cup Parmesan cheese grated more for sprinkling or more if you like
2 cups Lobster meat cut bite size
TT Woody’s Gourmet Black Truffle and Thyme sea salt TT= To Taste
Directions
In a 12 to 14-inch skillet, heat the butter over medium heat. Add the onion and cook until translucent but not browned, 5 to 7 minutes. Once the onions are translucent add the rice and stir with a spoon until toasted and opaque, 3 to 4 minutes. Add the wine to the toasting rice ensuring that it is all cooked off before you add any stock. Add a 6-ounce ladle of the chicken stock and cook, stirring, until it is absorbed. Add in two sprigs of thyme. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15-20 minutes. See Note Below Remove from heat and stir in the butter, cheese and Lobster until well mixed and lobster is warmed through. Season to Taste with Woody’s Gourmet Black Truffle and Thyme sea salt.. Portion risotto into 4 warmed serving plates, serve, Enjoy!
Note: You may not need all of the stock
