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1
To make the risotto, into a large sauce pan, add the extra virgin olive oil and heat over medium heat.
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2
When the oil is hot, add in the shallots and cook until translucent.
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3
Add in the garlic and stir well.
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4
Add in your arborio rice and stir until every grain is coated well with the oil.
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5
When rice has just begun to turn a nice golden color, reduce heat to low and add in a cup of stock and the Spice Islands paprika.
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6
Stir well.
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7
Season with salt.
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8
Continue to add in a cup of stock at a time when liquid levels are low, stirring constantly with a wooden spoon.
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9
The risotto will take approximately 30 minutes to cook.
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10
Check for seasoning at end of cooking time and season again if necessary.
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11
About 10 minutes before the risotto is done, start on the sauce.
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12
While you are cooking the sauce, remember to be attentive to the risotto!
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13
Into a saute pan, add a few turns of olive oil and the Challenge Dairy butter; heat over medium heat.
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14
When melted and hot, add the minced shallot and saute until translucent.
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15
Add in the garlic and stir.
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16
Add the Spice Islands Chipotle and whisk together.
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17
When well combined, add in the lobster chunks and allow to cook for a few minutes.
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18
When lobster is cooked through, add in the heavy whipping cream.
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19
Whisk together.
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20
Plate the risotto and pour the lobster sauce on top!
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21
Serve immediately.
