Yield: Serves 4, plus leftovers¼ cup butter¼ cup extra virgin olive oil2 medium onions, finely choppedSalt2 cups arborio, carnaroli, or other short-grain white ricemeat of 1 cooked lobster, chopped2 tbsp minced chives½ cup grated Parmesan cheesefreshly ground black pepperabout 6 cups lobster stock
Heat stock in a medium pot and keep warm.
In a large, wide saucepan, melt butter in oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a big pinch of salt, then add the rice and cook, stirring continuously, for about 2 minutes.
Add 1 cup broth and simmer until broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until rice is tender and mixture is creamy, 20 to 25 minutes.
Stir in lobster meat until heated through, then add chives and ¼ cup Parmesan. Season to taste with salt and pepper. Serve immediately with Parmesan cheese. Reserve extra risotto for Egg Over (Easy) Lobster Risotto Patties (recipe here).