Yield:  6-8 servings

Ingredients	Quantities
Fish or Lobster Stock	4 cups (1 L)
Arborio Rice, rinsed	1 ½ cups (375 ml)
Raw Lobster CK (Claw and Knuckle) Meat	1 lb (454 g)
Small Shallots, finely sliced	2
White Wine	¼ cup (60 ml)
White Chocolate, chopped	¼ cup (60 ml)
35 % Cream	¼ cup (60 ml)
Olive Oil	1 Tbsp (15 ml)
Saffron Threads	4
Salt	to taste
Black Pepper	to taste

Method for Risotto

• Heat the stock with the saffron in a pot and reserve.
• Sauté the shallots with oil in a thick bottom pot until translucent.
• Add the rice to the shallots and toast (slightly golden).   Note: toasting will bring out additional flavour from the rice.
• Deglaze with white wine.
• One ladle at a time, add hot stock to the rice and continue to stir until the rice absorbs the stock.
• Once absorbed, continue to add the stock until the majority is used.
• Note: rice should have a slight “bite” in texture. Ensure that rice is not over cooked.
• Once the rice has reached desired doneness, add white chocolate and melt.
• Add lobster and cook until desired texture is reached.
• Incorporate cream and season to taste.

 Method for Serving

• Garnish with lobster and saffron threads, serve immediately.

Recipe courtesy of Gourmet Chef Packers