Saffron Risotto Milanese

I've been on a risotto kick lately. It's just a wonderful side starch to so many dishes and you can make so many variations of the dish. For tonight I have some lobster from a fabulous grocery store deal. ($4.99 per pound) To go along with the butter poached lobster - this incredible Saffron Risotto Milanese.

Since I have some white wine, saffron and seafood stock available I am going to do a play on a Risotto Milanese which is typically made with chicken stock. A small chunk of Parmigiano Reggiano as well will get grated in for extra flavor. Realizing that saffron is expensive (I just happen to luck out in getting some at a great price), you could use turmeric as a substitute. Both will give the rice a yellow color.

There was a school of thought that seafood and cheese should never be combined. I believe that theory got thrown out the window as soon as someone created the first lobster macaroni and cheese.

Due to the saltiness of the cheese, I recommend using unsalted butter.

• small onion - small dice
• 1½ cups Arborio rice
• ½ cup dry white wine
• pinch of saffron or 1/2 tsp. turmeric 
• 4 cups seafood stock or chicken stock (heated with a pinch of SAFFRON)
• 2 tbsp. unsalted butter
• 2 tbsp. olive oil
• 2  tbsp. grated Parmigiano Reggiano cheese (or grated Parmesan Cheese)
• black pepper and salt to taste

1. In a large saute pan over medium heat, melt the butter and olive oil. Add the onion to the pan, stir and cook until softened.
2. Add in the wine and bubble until the wine is reduced so you end up with about 1/3 of the wine you started with.
3. Then add in the risotto, stir to coat and toast for 30 seconds. Then add one ladle full of stock.
4. Add in black pepper to taste.
5. Keep reducing the liquid until almost absorbed, adding more, reducing, adding until the risotto is completely cooked.
6. Just BEFORE YOUR LAST ADDITION OF STOCK, add in the cheese and give a good stir.