7 oz lobster meat (preferably more)
2 cups Arborio rice
3 cups chicken stock
24 oz. wheat beer (2 bottles: one for you, one for the risotto)
1 stick butter
1 large onion, diced
3 cloves garlic, minced
1/2 cup fresh grated parmesan (MUST be fresh, no powder parmesan!)
1/4 cup parsley flakes
2 Tbsp. thyme
1 Tbsp. honey
kosher salt
Directions
1. In a large pan over medium heat, melt the butter. Once the butter has melted, add the onions and add a good amount of salt. Let that cook for about 3 minutes and then add the garlic. Continue to cook for 3 more minutes, or just until the onion begins to brown.
2. Add the rice and let it toast. The rice has to absorb the butter. Stir often for about 5 minutes.
3. Once the rice is toasted, add a bottle of beer. Make sure the rice is covered, so stir it in. Continue to stir until all the beer is absorbed by the rice and starts to get dry and sticky.
4.When the beer is absorbed, add a cup of chicken broth, the lobster, and the herbs. Stir regularly. Don't stop stirring. Your arm is going to hurt. But it's worth it. Once the liquids have been absorbed, add another cup of broth. From here on out, keep on stirring and checking the consistency of the rice. It should be cooked, soft, creamy, but slightly al dente. Keep adding the remaining chicken broth and stirring until you get the consistency you desire.
5. Once you are satisfied with its consistency, add the parmesan cheese and honey. Stir this all in until blended and remove from the heat. Cover for about 4 minutes and serve while still hot.
