Lobster Risotto - The Local Palate

Ingredients

• 2 medium-size plum tomatoes, halved lengthwise
• Pinch of salt
• Pinch of dried oregano
• Olive oil|
• 3 garlic cloves, halved lengthwise
• ½ cup olive oil
• Sea salt and freshly ground black pepper, to taste
• 1 tablespoon Garlic-infused Olive Oil
• ½ white onion, chopped
• 1 ½ cups Acquerello Carnaroli Rice
• 1½ cup dry white wine
• 4-5 cups lobster stock (seafood or vegetable stock works too)
• ½ cup tomato sauce
• 10 leaves fresh basil, finely chopped
• ¾ pound lobster meat, cooked and cut into ½-inch cubes,⅓ cup plus 2 teaspoons unsalted butter
• 1 tablespoon chopped italian parsley, plus more for garnish
• 2 tablespoons white truffle oil
• Sea salt to taste
• Garnish: Grated parmesan cheese