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–+ servings
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Makes

6 servings

Ingredients

  • 8 cups lobster fennel, and saffron broth (see recipe)
  • ¼ cup butter
  • ¼ cup extra-virgin olive oil
  • 1 medium onion finely chopped
  • 1 medium fennel bulb finely chopped
  • 2 ½ cups arborio carnaroli, or other short-grain white rice
  • ½ cup dry white wine
  • Meat from 3 cooked lobsters
  • 1 cup fresh green peas
  • ½ cup grated Parmesan cheese
  • Salt and black pepper

Instructions

  • In a medium pot, heat the broth and keep warm.
  • In a large, wide saucepan, melt the butter in the olive oil over medium-high heat. Add the onions and fennel and sauté until translucent, about 4 minutes. Add the rice and stir constantly for about 2 minutes. Add the wine and cook until the wine has evaporated, about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be almost absorbed before adding the next. Stir often. Cook until the rice is tender (but not mushy) and the mixture is creamy, about 20 minutes after adding the first cup of broth.
  • Stir in the lobster meat and peas until heated through, then stir in ¼ cup of the Parmesan cheese. Season to taste with salt and pepper. Serve immediately with the remaining Parmesan.