5cupslobster stock(or chicken stock, if you don’t have)
2cupscooked lobster meatdiced (I reserve a whole claw to top each plate for serving)
1/2cupmascarpone cheese
salt and pepper to taste
Instructions
In a heavy-bottom saucepan (I use my Le Creuset cast-iron braiser), melt the butter with the olive oil.
Once melted, add in the onion and cook until translucent, on medium heat (be sure not to brown).
Once the onion is softened, add in the garlic, and cook until fragrant (about 2 mins).
Add in the rice and toast it for 1 min, stirring constantly, to coat evenly.
Deglaze the pan with the wine and reduce until it's nearly evaporated and the alcohol scent dissipates.
Add in the stock, 1 cup at a time, stirring constantly, until the liquid is completely absorbed; then add in another cup. Repeat this process until the rice is cooked al dente (roughly 20-25 mins).
Season with salt and pepper to taste.
When the rice is just about cooked, add in the lobster meat and mascarpone, stir to coat entirely.
Taste and adjust for salt and pepper, if needed.
Serve immediately, topped with a shelled lobster claw on every dish (optional).