Lobster Asparagus Risotto

Ingredients

• 8 cups lobster broth or chicken (I take the lobster shells and boil them in 4-5 cups of water to get as much lobster flavor as possible, strain it and use this for my broth)

• 1/2 cup finely chopped onion

• 1/4 cup olive oil

• 3 cups arborio rice

• 2 garlic cloves, minced

• 1 cup dry white wine or water

• 1/4 cup shredded Parmesan cheese plus more for garnish

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 3 tablespoons minced fresh parsley

• 1 cup Lobster meat coarsely chopped ( reserve a few choice pieces for garnishing)

• 2 cups (blanched )chopped Asparagus

• Juice and Zest of 1 lemon

• 1 tsp sriracha

• Micro greens fro garnishing if desired

  In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.

• Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Top with a sprinkle of parmesan, micro greens and a chunk of fresh lobster. Serve immediately.