Lobster Risotto

This is a meal that can get pulled together from randomness in my house. We had wine study group this week so there is way too much Chardonnay in the fridge, and we hit a great sale on lobster a couple of months ago. It seemed as good a reason as any to make this dish, which sounds luxurious and is delicious but comes together in the the half an hour between arriving home from school and David heading off to class. Also, it contains absolutely no dairy but is still rich and luxurious. Nom nom.

Lobster Risotto 

(I wish I could remember where I found this recipe. Ah, Internet....) 

1/2 lb. lobster  meat

4 Tbsp. olive oil

2 shallots, chopped
2 tsp garlic, minced
1/4 cup white wine
large pinch of saffron
1 quart stock (lobster if you have it, chicken if you don't)
salt and pepper 

2 cups Arborio rice

If your lobster is not cooked, pop it into a pot of the boiling stock, then chop it finely. Keep the stock warm.

Put the saffron into the wine.

Heat the oil over medium heat. Add the shallots and cook until they start to soften but do not brown.

Add the rice and garlic and stir to coat the rice with oil, about a minute. Add the chopped lobster meat, a big pinch of salt, and the wine/saffron mixture and stir to combine.

Add the stock, 1/2 cup at a time, and stir until the liquid is absorbed. When the rice is done but still a little al dente, check the seasoning and add a little salt and pepper. Add some water if the rice is not quite done.