Lobster, Pea, and Mascarpone Risotto | RICARDO

Ingredients

• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons (30 ml) olive oil
• 2 cups (500 ml) arborio rice
• 1 cup (250 ml) white wine
• 5 cups (1.25 litres) lobster stock
• 1 1/2 cups (375 ml) fresh or frozen peas (see note)
• 2 cups (500 ml) cooked lobster meat, diced
• 1/2 cup (125 ml) mascarpone cheese
• Lobster oil (optional)
• Salt and pepper