Ingredients: 1tsp butter 2tbsp minced shallots 2tbsp chopped mushrooms 3tbsp white wine 1/3 cup Italian rice 1 to 1 1/2 cups chicken stock 1 lobster tail & two claws per person Emulsified butter (butter mixed with water) 1tbsp whipped cream 5 year old Balderson Cheddar Cheese Salt & pepper to taste Minced chives

Method:

1. In a medium sauce pan, melt the butter. Once the butter begins to sizzle, add the minced shallots and the mushrooms. Stir frequently. When you make risotto you always want have it at medium/low heat. You want to be careful not to burn the ingredients. Cook just enough to caramelize the shallots. Add the white wine to deglaze the mixture. Stir continuously. Add the rice. Before you add the chicken stock make sure the rice absorbs the wine, one of the things you want to make sure of when you make the risotto is you give enough time for the rice to absorb the liquid. Step by step you want to add the chicken stock. Simmer and continue to add the stock one ladle at a time.
2. Don't want to rush it. It takes about 20 to 25 minutes to create risotto and you want to take the time to do it right. Once the stock has been absorbed add another ladle and another ladle,. You want to end up with a very moist mixture. Emulsified Butter
3. Add two tablespoons of water and just bring that to a simmer and then add diced butter (1 inch size cubes) and put into the hot water one piece at a time and whisk it. The butter will emulsify.
4. Poaching the lobster tail and claw in the emulsified butter for 5 or 6 minutes. Take the tail and slice it into 3/4" pieces and add it to the risotto. At this stage add the whipped cream. It makes it fluffy, gives it a texture and separates each grain of the rice. You will have a risotto that is a little bit lighter.
5. Add a little bit of salt and a little bit of ground pepper and some minced chives. Spoon the risotto onto a plate. Shave some five-year-old Balderson cheddar cheese. Don't be shy with it just let it fall. Garnish the dish with the lobster claw. Add a little bit of chives for color.
6. There you have it, rice risotto with five-year-old cheddar cheese, mushrooms and butter poached lobster. Have a good time.