Sort ingredients
cocovera
QR Code
Listen
Pdf
In a stockpot, heat chicken broth over medium-low heat until warmed, 3 to 5 minutes.
In a large sauté pan, heat 1 tablespoon butter and olive oil until butter melts. Stir in rice until coated, then cook, stirring until fragrant, about 1 minute.
Pour wine into pan and stir until liquid is absorbed. Add one ladle hot broth and cook until broth is absorbed. Repeat adding and stirring broth into rice until rice is tender, yet firm to the bite, about 20 to 30 minutes. If you run out of broth before the rice is finished, add hot water.
Finish with truffle oil, mascarpone, remaining butter, and grated Parmesan, and stir until melted and well combined.
Season with salt and stir to combine. Taste and adjust seasoning with more salt, if needed.
If adding lobster, cook lobster in beurre monté (4 tablespoons boiling water, 8 tablespoons butter added 2 at a time) until meat is opaque.
Top rice with lobster and additional Parmesan, if desired. Serve immediately.