Lobster Risotto

1/2 chopped onion
1 Celery stalk chopped finely
1 Carrot chopped finely
3 Cloves of Garlic
2-3 Baby Lobster Tails, or 1-2 Big ones
1/2 cup white wine
1/2 cup chicken or fish stock or clam juice
Fresh Italian Parsley
Extra Virgin Olive Oil
Salt & Pepper to Taste
Fresh Lemon
Saffron and/or Tomato Paste (optional)

In a sauce pan, heat your olive oil. Once the oil is hot, add a tablespoon of butter and melt. Add your chopped onion, sweat for a few minutes then add your garlic. After a few minutes add your arborio rice (risotto) and continue to stir. Add the celery and carrots, again, stirring and then add in your white wine, bring to a boil, and continue to stir, when your wine starts to evaporate, add in your chicken, fish or beef stock. You can add your salt and pepper now if desired, or you can taste and test it later. If you wish to add a mere pinch of saffron and/or teaspoon of tomato paste, you can do that now as well just to give it some color. When the stock has started to evaporate, add half a cup of water. Remember, you want to cook the risotto below the water line, but add the liquid gradually, these tiny pieces of rice will only hold so much liquid, and while even though risotto in Italy is a bit moister than the way it is prepared in the US, you still do not want it too dry nor too wet. What I usually do is give a taste right about now after most of the water has dissolved and see if al dente (not too firm, not too soft). Once it has reached that point, add your chopped up lobster, and continue to stir until it is fully cooked, about another 5-7 minutes depending on the size of the lobster pieces, they should be smaller than bite size.

While lemon is usually a nice compliment to lobster, in this case, you want to avoid the acidity because this is a delicious creamy dish, but you can always serve a small wedge on the side if desired.