Lobster Risotto

Yield: Makes 5 servings

Ingredients

• 5  cups  vegetable broth
• 3  tablespoons  butter
• 1/2  cup  chopped carrot
• 1/3  cup  chopped shallot
• 3  cloves garlic, minced
• 1/8  teaspoon  saffron threads, lightly crushed
• 1  cup  Arborio rice
• 1/2  cup  white wine
• 1/2  cup  chopped tomato
• 2  cups  cooked lobster, cut into 1/2-inch pieces
• 1/4  cup  mascarpone cheese
• 1/4  cup  chopped fresh chives
• 1/4  teaspoon  freshly ground black pepper

Preparation

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Melt butter in a large saucepan over medium heat; add carrot, shallot, and garlic. Cook 3 minutes or until slightly tender, stirring occasionally. Stir in saffron, and cook 30 seconds, stirring constantly. Stir in rice, and cook 2 minutes, stirring constantly. Add wine; cook until liquid is nearly absorbed, stirring constantly. Add 1/2 cup warm broth, stirring constantly until broth is nearly absorbed. Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total).

Stir in tomato, and cook 1 minute, stirring often. Stir in lobster and mascarpone cheese; cook, stirring constantly, just until thoroughly heated. Remove from heat, and stir in chives and pepper. Serve immediately.

Wine note: This year, Norren Graziano helps celebrate The Trellis' 25th anniversary with chef Marcel Desaulniers and his partner, John Curtis. For this recipe, Noreen recommends 2002 Ferrari-Carano Chardonnay ($25).