Butternut Squash and Lobster Risotto

Butternut Squash and Lobster Risotto
-courtesy Risposta Bistro, Campbellville

This decadent entrée was created by Chef Magno Paulino.

1- 1¼ lb lobster
1 cup diced butternut squash
¼ cup diced cooking onion
2 cloves garlic, minced
2 cups Arborio rice
4 cups vegetable stock
4 tbsp unsalted butter
¼ cup white wine
salt and pepper to taste

Cut lobster in half lengthwise, and reserve.

In a sautée pan, fry onions in 2 tbsp of butter until translucent, add the garlic and butternut squash. Continue to sweat briefly, before adding 2 cups Arborio rice, and toast at medium heat for two minutes, stirring constantly.

Add the two lobster halves to the pan, and deglaze with ¼ cup white wine. While stirring, gently incorporate 2 cups of vegetable stock, cook until liquid has almost entirely reduced.

Follow this by adding the remaining 2 cups of vegetable stock, 1/3 cup at a time, until the rice is cooked.

Season to taste with salt and pepper, and add the remaining butter, then toss until creamy.