Curry Lobster Risotto

• 2 Pounds lobsters cooked, deboned
• 1 1/2 Teaspoons peanut oil
• 4 small shallots diced
• 2 medium spanish onions diced
• 1/2 each carrots diced fine
• 1 each celery stalks diced fine
• 1 teaspoon ginger root fresh, diced fine
• 2 each garlic cloves minced
• 2 Teaspoons curry powder west indian
• 1 cup arborio (short-grain) rice italian style
• 3 each italian plum (roma) tomatoes peeled, diced
• 8 cups chicken broth
• 1/2 tablespoon coriander chopped
• 1 tablespoon basil
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated
• 1 1/2 tablespoons butter, unsalted
• 1/2 cup papayas cubed
• 1/2 cup mangos cubed
• 1/2 each bananas sliced
• 1 x salt to taste

1. Heat peanut oil and saute shallots, onions, carrot, celery, ginger, garlic, curry powder and rice until vegetables are soft.
2. Add tomatoes and half of the stock.
3. Bring to a boil.
4. Lower heat to a simmer, uncovered, stirring occasionally.
5. Reduce until stock is almost gone.
6. Add remaining stock and repeat process until rice is al dente and stock has evaporated.
7. Add remaining ingredients.
8. Mix well over high heat.
9. Season with salt, to taste, and add the lobster meat.
10. Stir and serve immediately.

lobsters, peanut oil, shallots, onions, carrots, celery stalks, ginger root, garlic, curry powder west indian, arborio, italian plum, chicken broth, coriander chopped, basil, parmesan, butter, bananas, salt

Taken from recipeland.com/recipe/v/curry-lobster-risotto-36828 (may not work)