Lobster Mascarpone Risotto

Ingredients

• 6 cups seafood broth or clam juice
• 2 tablespoons cultured butter with sea salt crystals
• 1 cup onion, minced
• 2 cups arborio rice
• ½ cup dry white wine
• 4 ounces mascarpone
• ¼ cup fresh parsley, chopped
• Zest of 1 lemon
• 1½ pounds cooked lobster meat

Directions

In a large saucepan, bring the broth to a simmer. Cover and keep warm over low heat. Melt the butter in a large Dutch oven over medium heat. Add onion and sauté until tender and translucent, about 5 minutes. Add rice and stir 2 minutes. Add wine and stir until absorbed, about 1 minute. Stir in 1 cup warm broth and simmer until absorbed, stirring frequently. Cook until rice is almost tender, adding broth ½ cup at a time, stirring often and allowing each addition to be absorbed before adding the next, about 20 minutes.

When cooked, add the mascarpone, half of the parsley, lemon zest, and lobster meat.

Stir gently and then cover and leave on low heat for about 5 minutes, until seafood is warm and all the liquid has disappeared. Serve in large bowls garnished with the remaining parsley.