Risotto is one of my favorite food items. It’s versatility knows no bounds. Several weeks ago I posted a pumpkin risotto and wanted to post another recipe that was a complete contrast.
- 1½ cups arborio rice
- 1 qt Fish stock
- ½ cup white wine
- 1/2 Finely Chopped Small Onion
- 1/2 Stick unsalted butter
- 1 Tbsp vegetable oil
- ¼ cup grated Parmesan cheese
- Salt and Pepper to taste
- 1 1/2 Cups of Cooked Peas
Top your risotto with the lobster which you warm in butter. And finish with the fennel salad
This was so good followed by a small slice of flourless chocolate cake.
Here is my Pumpkin Risotto post to see the comparison.