- ¼ cup butter
- ¼ cup extra-virgin olive oil
- 2 medium onions, finely chopped
- 1 cup champagne
- 2 cups arborio, carnaroli or other short-grained white rice
- Meat from 1 cooked lobster, chopped
- 2 tablespoons minced chives
- ½ 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. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed.
3. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, around 17 minutes. Then add the Champagne. - 4. Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan.