Ingredients (serves 2):
2 cups Arborio rice
2 finely chopped shallots
2 finely chopped garlic cloves
1 teaspoon chopped parsley
Large pinch of saffron
1/4 cup white wine
4 tablespoons butter
800 ml chicken stock
Salt and pepper to taste
Cut the lobster in two and remove the lobster intestinal tract. Cut away the head and the claws. Keep the tail and the meat in the fridge until the risotto is ready. You can add the meat from the claws to your risotto when it is done. I didn’t. I left it in the fridge and had it for breakfast.
Crush the saffron into the white wine and stir well.
In a heavy, medium-sized pot, heat 2 tablespoons butter over medium-high heat and sauté the shallots for 2-3 minutes. Do not let them colour.
Add the garlic and the rice and stir well for about a minute. Add the wine-saffron mixture and stir to combine. Bring to a boil.
Stirring frequently, about once every 60 seconds or so, let the white wine boil down. Turn the heat to medium and start adding the lobster stock about 1/2 cup at a time, stirring all the while.
Keep cooking until the rice is done, but still a little al dente. You don’t want mushy rice. Add the parsley, then check for salt and pepper, add some if needed. Arrange the risotto on plates and top with the lobster tail. Melt the last two tablespoons of butter in a heavy small-sized pot and pour over the lobster tail.
Serve at once with white wine. A perfect match would be a Sardinian Vermentino or a Sicilian Grillo, but an unoaked Chardonnay, white Cotes du Rhone blend or an off-dry Riesling would be fine as well. A Spanish Albarino would also be good with the Arborio rice. Or for that special occasion you could match it with a Champagne.