Ingredients3 cups bottled clam juice (such as Bar Harbor) 3 cups water 2 tablespoons olive oil 1 cup finely chopped yellow onion ½ cup cubed (1/8-inch pieces) carrot ½ cup cubed (1/8-inch pieces) celery 1 ½ cups uncooked Arborio rice Pinch of best-quality saffron threads (such as Diaspora Co.) ½ cup (4 ounce) dry white wine 1 pound cooked lobster meat (such as Luke's Lobster) (about 3 cups) 1 teaspoon kosher salt ¼ teaspoon black pepper 3 ounces Parmesan cheese, grated (about 3/4 cup) Sliced fresh chives, for garnish
Directions
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Cook clam juice and 3 cups water in a medium saucepan over medium-low,
undisturbed, until steaming, about 10 minutes. Reduce heat to
medium-low, and keep warm.
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Meanwhile, heat oil in a large saucepan over medium-high. Add onion,
carrot, and celery; cook, stirring often, until slightly softened, about
5 minutes. Add rice and saffron; cook, stirring constantly, until rice
is toasted, about 1 minute. Add wine; cook, stirring often, until almost
absorbed, 30 seconds to 1 minute. Reduce heat to medium.
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Add 1 cup hot clam juice mixture to rice mixture; cook, stirring often,
until almost absorbed, 2 to 3 minutes. Continue adding clam juice
mixture, 1/2 cup at a time, stirring until clam juice mixture is almost
absorbed after each addition, until rice is al dente and mixture is
creamy, 15 to 20 minutes.
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Remove rice mixture from heat; gently stir in lobster, salt, and pepper.
Gradually stir in Parmesan. Stir in additional clam juice mixture, a
splash at a time, to loosen risotto, if needed. Discard remaining clam
juice mixture. Divide risotto evenly among 4 bowls; garnish with chives.
Suggested Pairing
Citrusy, supple white Bordeaux: Château de Fieuzal
Recipe courtesy of Food & Wine
https://www.foodandwine.com/recipes/lobster-risott...
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