3 cups bottled clam juice (such as Bar Harbor)
3 cups water
2 tablespoons olive oil
1 cup finely chopped yellow onion
½ cup cubed (1/8-inch pieces) carrot
½ cup cubed (1/8-inch pieces) celery
1 ½ cups uncooked Arborio rice
Pinch of best-quality saffron threads (such as Diaspora Co.)
½ cup (4 ounce) dry white wine
1 pound cooked lobster meat (such as Luke's Lobster) (about 3 cups)
1 teaspoon kosher salt
¼ teaspoon black pepper
3 ounces Parmesan cheese, grated (about 3/4 cup)
Sliced fresh chives, for garnish
Cook clam juice and 3 cups water in a medium saucepan over medium-low,
undisturbed, until steaming, about 10 minutes. Reduce heat to
medium-low, and keep warm.
Meanwhile, heat oil in a large saucepan over medium-high. Add onion,
carrot, and celery; cook, stirring often, until slightly softened, about
5 minutes. Add rice and saffron; cook, stirring constantly, until rice
is toasted, about 1 minute. Add wine; cook, stirring often, until almost
absorbed, 30 seconds to 1 minute. Reduce heat to medium.
Add 1 cup hot clam juice mixture to rice mixture; cook, stirring often,
until almost absorbed, 2 to 3 minutes. Continue adding clam juice
mixture, 1/2 cup at a time, stirring until clam juice mixture is almost
absorbed after each addition, until rice is al dente and mixture is
creamy, 15 to 20 minutes.
Remove rice mixture from heat; gently stir in lobster, salt, and pepper.
Gradually stir in Parmesan. Stir in additional clam juice mixture, a
splash at a time, to loosen risotto, if needed. Discard remaining clam
juice mixture. Divide risotto evenly among 4 bowls; garnish with chives.
Citrusy, supple white Bordeaux: Château de Fieuzal
Recipe courtesy of Food & Wine