Lobster and Sweet Pea Risotto Recipe - Chef Craig Flinn

Ingredients

• 1⁄4 cup (60 mL) butter, plus 2 tbsp/30 mL for finishing risotto
• 2 shallots, minced
• 1 stalk celery, minced
• 1⁄4 fennel bulb, minced
• 1⁄2 tsp (2 mL) sea salt
• 1⁄2 tsp (2 mL) pepper
• 1 cup (250 mL) superfine arborio or carnaroli rice
• 1⁄2 cup (125 mL) white wine
• 4 cups (1 L) Lobster Broth (recipe follows)
• 3⁄4 cup (175 mL) fresh sweet peas
• 2 cups (500 mL) chunked cooked lobster meat (about 2 lobsters)
• 1⁄2 cup (125 mL) creamy goat cheese
• 1⁄4 cup (60 mL) grated Parmesan cheese
• 1⁄4 cup (60 mL) sliced fresh chives
• 2 cooked lobsters
• 6 cups (1.5 L) chicken or vegetable stock
• 1 cup water