Lobster, Pea, and Mascarpone Risotto

Instructions

1. 1

   In a saucepan, soften the onion and garlic in the oil. Add the rice and cook for 1 minute, stirring to coat thoroughly. Deglaze with the wine and reduce until almost dry.

2. 2

   Add the lobster stock, 250 ml (1 cup) at a time, stirring frequently until the liquid has been completely absorbed before adding more liquid. Season with salt and pepper. After 20 to 25 minutes, the rice should be al dente.

3. 3

   Stir in the peas and cook for about 1 minute. Add the lobster meat and mascarpone and heat through while stirring. Adjust the seasoning. Serve drizzled with lobster oil, if desired.