Risotto Con L'Aragosta (Lobster Risotto)

• 1 quart chicken stock (warmed)
• 6 ounces lobster tail meat
• 4 tablespoons sweet butter
• 1 small onion (finely minced)
• 1 cup arborio rice
• salt (to taste)
• black pepper (freshly ground, to taste)
• 1/2 cup dry white wine
• 1 tablespoon parsley (fresh, chopped)
• parmesan cheese (grated to taste)
• Old Bay Seasoning (to taste)

1. In sauce pan saute onions in 2 tablespoons butter until tender.
2. Add the rice and cook a minute of two, stirring constantly.
3. Add wine and cook until absorbed.
4. Add stock in stages, stirring until rice is between al dente and tender/creamy.
5. Cut lobster tail into chunks and add to rice.
6. Cook until lobster is cooked through.
7. Add remaining butter, Old Bay seasoning and grated cheese.
8. Sprinkle with parsley.

chicken, tail meat, sweet butter, onion, arborio rice, salt, black pepper, white wine, parsley, parmesan cheese, bay seasoning

Taken from www.food.com/recipe/risotto-con-laragosta-lobster-risotto-369615 (may not work)