By: Cooking with Cocktail Rings, sponsored by the Maine Lobster Marketing Collaborative
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium leek, thinly sliced, whites only
- 2 cloves garlic, chopped
- 1 cup arborio rice
- 3 cups chicken stock, warmed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ cup shredded Gouda cheese
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon diced chives
- 1 teaspoon diced tarragon
- 1 cup (about ½ pound) roughly chopped cooked claw and knuckle Maine Lobster meat
Heat a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the butter and allow to melt then add the leeks and garlic and sauté until the leeks are soft and translucent, about 6 minutes. Add the rice and sauté to toast the grains, stirring occasionally for 1 to 2 minutes.
Lower the heat to medium-low and add 1 cup of the chicken stock and stir constantly until the stock is almost completely absorbed. Continue to add the stock ¼ cup at a time, stirring frequently and waiting for each addition to be almost completely absorbed before adding the additional stock. The mixture should be at a simmer the whole time.
Continue this process until the risotto is al dente, about 20 minutes.
Stir the Gouda cheese and half of the parsley and lobster meat into the risotto. Divide among warmed serving bowls and top with the remaining lobster meat, parsley, chives, and tarragon for garnish.