Lobster risotto with truffle

Ingredients:

• 2 shallots, diced

• 1 lb mushrooms, diced

• 1/2 cup dry white wine (I used a sauv blanc)

• 1 1/2 cups of arborio rice

• 6 cups of chicken broth

• 2/3 cup parmesan

• 4 tbsp butter

• 2 tbsp minced parsley

• Lobster tail

• Truffle shavings or truffle oil

Directions

1. Start by bringing a pot of water to a boil over medium-high heat for the lobster tail. Dice shallots and mushrooms, then set aside.

2. In a saucepan heat 6 cups of chicken broth on low so that it is warm when adding to the rice.

3. Boil lobster tail for 6-8 minutes until poached through, then use tongs to set aside. Let cool then remove the shell and cut up the meat into small pieces.

4. Heat a non-stick skillet to high heat and add mushrooms, stir as they release their juices. Add a little salt, turn to medium high heat and continue to stir until browned, remove then set aside.

5. Heat 2 tbs of olive oil over medium heat, add in shallots and cook until softened. Add rice, stirring to coat with oil.

6. Pour in the wine and stir until absorbed.

7. Turn heat to medium-high and slowly add in the warmed broth 1/2 cup at a time, stir until broth is fully absorbed, and gradually add the rest 1/2 cup at a time. Turn down the heat to medium-low when almost all the broth is added.

8. Turn off heat, add butter, parmesan, mushrooms, salt, pepper, lobster, and gently stir. Top with truffle shavings and a little parsley.

9. Enjoy!