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1
In a large pot on high heat with 2 tablespoons of olive oil, caramelize the onions, garlic and shiitake mushrooms.
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2
Once brown, add in the rice and toast for 2 to 3 minutes.
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3
Next, de-glaze the rice mixture with chardonnay and cook until the rice has absorbed all of the liquid.
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4
Once absorbed, add in 1 cup (8 fluid ounces) of chicken stock one at a time (you should end up using around 4-5 cups or 32-40 fluid ounces of chicken stock) until the rice has absorbed all of the liquid, while constantly stirring.
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5
Cook until al dente.
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6
(The rice may take more or less than the amount of chicken stock called for.)
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7
Finish with asparagus, chives, thyme, juice of 1 lemon, salt and white pepper and keep warm on low heat.
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8
For the lobster, in a small pot bring the remaining 1 cup of chardonnay, 16 ounces of chicken stock, bay leaves, lemon and juice, and salt to a low simmer to make a court-bouillon (flavored poaching liquid).
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9
Once simmering, delicately add in the lobster tails and cook for 3 to 5 minutes or until cooked and tender.
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10
Remove from the court-bouillon and set aside once cooked.
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11
To plate, using a mold, add in the risotto and let set for 1 minute.
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12
Remove the mold and top off with small pieces of the lobster tail and shaved Parmesan cheese.
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13
Garnish with chives and serve with a chilled glass of Clos du Bois Chardonnay.
