Lobster-Butternut Squash Risotto

Specialities:

Lobster-Butternut Squash Risotto

serves two people

Ingredients

8 ounces cooked lobster meat diced into ½ inch cubes

3 tablespoons canola oil

1 cup Arborio rice

½ cup Spanish onion diced small

3 cups lobster stock

1 cup roasted butternut squash diced small

1 cup baby spinach leaves

2 tablespoons mascarpone cheese

2 tablespoons Parmesan cheese

1 tablespoons butter

salt and pepper to taste

Procedure

In a medium size pot, add the oil at medium-high heat; add the onions and cook for one minute, add the rice and stir constantly for two minutes, slowly incorporate the lobster stock a little at the time until cooked al dente, add the lobster meat, the cooked squash, and spinach, cook for one minute, add the mascarpone and Parmesan cheeses, season with salt and pepper and fold in the butter, stir until butter melts, serve immediately.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's
®Chef Paul Mattison, 2009