Great-Uncle Edgar's Lobster And Saffron Risotto

Instructions

1. Heat Olive Oil in a large, heavy-bottomed pot over medium heat. Add Yellow Onion and cook until softened, about 5 minutes.
2. Add Arborio Rice and toast for 2-3 minutes, stirring constantly, until the edges become translucent.
3. Pour in Dry White Wine and cook, stirring, until absorbed.
4. Add a ladleful of heated Chicken Broth to the rice, stirring constantly until absorbed. Continue adding broth, one ladleful at a time, stirring continuously, until the rice is creamy and al dente (about 20-25 minutes).
5. While the risotto is cooking, bloom Saffron Threads in 2 tablespoons of hot Chicken Broth for 5 minutes.
6. Stir in the bloomed Saffron Threads and Lobster Meat during the last 5 minutes of cooking.
7. Remove from heat and stir in Parmesan Cheese and Butter. Season with Salt and Black Pepper to taste.
8. Serve immediately.