A recipe that's a hybrid of Ina's, Sam's and this one on Food 52 from Food Blogga.
Ingredients:
48 ounces of vegetable or chicken stock
2 corn cobs, striped of their kernels
2 Parmesan rinds
2-3 medium sized shallot, finely chopped
2 TBS of butter
2 TBS of olive oil
1 cup aborio rice
1/2 cup of white wine or a very dry rose
14 ounces of Muir Glen fire roasted diced tomoatoes
3/4 lb of shelled lobster meat, claws left whole, tails roughly chopped
1/4 cup parsley
First, pour the stock into a medium sized pot, add the corn cobs and the Parmesan rinds, turn to a medium-low temperature so that it will warm and simmer while you prepare everything else
Second, mis en place really helps for risotto: Chop the shallots and parsley finely; measure the rice and wine; chop the lobster tails roughly; open the can of tomatoes
Third, Sautee the shallots in the butter and olive oil over medium heat until they are translucent and fragrant
Fourth, add the rice mixing it until it's well-coated in shallots, butter, and oil
Fifth, add the wine, mixing gently until it's evaporated
Sixth, turn the temperature down to medium low and slowly begin add ladelfuls of broth, intermittently mixing and also just allowing it to gently bubble
Seventh, after about 20 minutes, when the rice has expanded and is still on the toothy side of al dente, add the tomatoes and their juices and gently stir, and then add the lobster and one or two additional ladelfuls of broth depending on soupy you like your risotto, I think this one is better a bit more soupy
Garnish with parsley and serve
Serves six as a side and four as a main.