Lobster Risotto — Robert St. John

Ingredients

• 1 recipe Risotto (see recipe) made with Lobster Stock (see recipe)
• 1 ½ – 2 lbs. Lobster meat, reserved from Lobster Stock, cut into 1” pieces
• 4 Tbl Unsalted butter
• 2 Tbl Shallot, minced
• ½ cup Fennel, small diced
• 2 Tbl Dry white wine
• 1 Tbl Kosher Salt
• ½ tsp Fresh ground black pepper
• 1 cup Lobster Stock
• 2 Tbl Fresh chive, chopped
• Shredded Parmigiano Reggiano as needed