Risotto Con L'Aragosta (Lobster Risotto) - cooking recipe

Ingredients

1 quart chicken stock (warmed)
6 ounces lobster tail meat
4 tablespoons sweet butter
1 small onion (finely minced)
1 cup arborio rice
salt (to taste)
black pepper (freshly ground, to taste)
1/2 cup dry white wine
1 tablespoon parsley (fresh, chopped)
parmesan cheese (grated to taste)
Old Bay Seasoning (to taste)

Preparation

In sauce pan saute onions in 2 tablespoons butter until tender.
Add the rice and cook a minute of two, stirring constantly.
Add wine and cook until absorbed.
Add stock in stages, stirring until rice is between al dente and tender/creamy.
Cut lobster tail into chunks and add to rice.
Cook until lobster is cooked through.
Add remaining butter, Old Bay seasoning and grated cheese.
Sprinkle with parsley.