Mad Risotto, Lobster Edition

1. 1

   Drain the tomatoes in a colander over a bowl, reserving the tomato liquid. Coarsely chop the tomatoes. Add 3/4 cup of the chicken stock to the tomato liquid.

2. 2

   Heat a medium-sized saucepan over medium-high heat for the risotto. Add 1 tablespoon of olive oil to the pan and swirl.

3. 3

   Add the rice and stir to toast, about 2 minutes. Add 1/2 cup of the onion and 2 of the garlic cloves. Stir until translucent.

4. 4

   Add 2 cups of the stock. Bring it to an immediate boil, then reduce to a simmer. Cook for about 15 minutes on the lowest possible heat setting.

5. 5

   Now, you should be able to get the rest of the dish ready while the rice is cooking. Let's go.

6. 6

   In another skillet, heat the other tablespoon of olive oil. Medium heat.

7. 7

   Add the fennel bulb, 1/2 cup of the onion, and 2 cloves of garlic. Stir to brown gently.

8. 8

   Add the tomatoes, the crushed red pepper, and the minced chiles. Saute and stir for about 4 minutes.

9. 9

   Add a few tablespoons of the reserved tomato juice mixture and 1/4 cup stock to moisten. Fold in the lobster, reduce heat to low, and warm the lobster chunks through, about 2 minutes.

10. 10

    Now, return your attention to the risotto. It's time to stir and gradually add liquid, one ladleful of the remaining tomato juice mixture at a time. Stir until quite creamy, but still toothsome. Add the butter and salt, and stir to finish.

11. 11

    Serve the risotto in shallow bowls, with a generous spoonful of the lobster ragout on top.

* Per serving · 4 servings · Values may vary.