Lobster Risotto

• 1/4 cup butter
• 1/4 cup extra-virgin olive oil
• 2 medium onions, finely chopped
• Salt
• 2 cups arborio, carnaroli or other short-grained white rice
• Meat from 1 cooked lobster, chopped
• 2 tablespoons minced chives
• 1/2 cup grated Parmesan
• Freshly ground black pepper
• About 6 cups lobster stock

1. In a medium pot, heat the stock and keep warm.
2. In a large, wide saucepan, melt the butter in the oil over medium-high heat.
3. Add the onions and saute until translucent, about 4 minutes.
4. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes.
5. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed.
6. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next.
7. Stir often.
8. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
9. Stir in the lobster meat until heated through, then add the chives and 1/4 cup of the Parmesan.
10. Season to taste with salt and pepper.
11. Serve immediately with remaining Parmesan.
12. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).

butter, extravirgin olive oil, onions, salt, arborio, lobster, chives, parmesan, freshly ground black pepper, lobster

Taken from cooking.nytimes.com/recipes/1016088 (may not work)