All-Clad’s Lobster Risotto

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Yield: 4 servings Ingredients Lobster Stock 2 small carrots, roughly chopped 1 stalk of celery, roughly chopped 1 medium yellow onion, roughly chopped Lobster shells from cooked lobster used in risotto 796 ml can of whole peeled tomatoes drained 12 cups of water 1 bay leaf 2 sprigs of thyme Salt and Pepper to taste Risotto 50 grams diced pancetta 1 shallot diced 1 leek, dice (white portion only) 1 small bulb of fennel, diced (fronds reserved for garnish) 4 cloves garlic, thinly sliced 1/2 teaspoon crushed red pepper flakes 1 1/2 teaspoons saffron threads 2 cups arborio rice 1 teaspoon chopped fresh thyme 1 teaspoon fresh tarragon, chopped 1 teaspoon fresh parsley, chopped 1 cup dry white wine 8 cups of lobster stock (Recipe above) 90 grams grated Parmigiano Reggiano Chopped Cooked Lobster Meat from 1 1/2 lb.(680 gram) lobster 1 tablespoon fresh chives, thinly sliced for garnish 4 tablespoons cold butter, separated into 4 x 1 tbsp pieces Directions Make lobster stock: In large stock pot, heat 2 tablespoons of neutral oil over medium heat. When heated, add carrot, celery, and onions. Sauté for 2 to 3 minutes. Add lobster shells and continue to cook for an additional minute. Add tomatoes, water, and herbs. Season with salt and pepper. Use a wooden spoon to break down the tomatoes so they release their juices. Bring to a boil, reduce heat, and simmer for 1- 2 hours or until the stock has reduced by 1/3. Remove from heat. Strain liquid through a fine mesh sieve. You should be left with roughly 8 cups of stock. Note: You can make this ahead of time up to 3 days. Make risotto: Pour your lobster stock into a large saucepan, and set on low heat to keep warm. To make risotto, place your D3 Stainless 2-quart Saucie r over low heat, add diced pancetta, and let the fat render out. It should take roughly 8 to 10 minutes. Using a slotted spoon, remove pancetta when crispy and place on a paper towel to reserve. Remove all but 1 tablespoon of the fat from pan. Add 1 tbsp of neutral