1 C quattro formaggio cheese blend or pecorino romano cheese
¼ C heavy cream
1 tap kosher salt
1 tsp cracked pepper
For the lobster tails:
2 lobster tails
good quality olive oil
S&P
1 Tbsp chopped fresh chives
Instructions
Preheat oven to 350 degrees. Use a large ovenproof dutch oven, add Arborio rice and 4 C of chicken broth. Place the lid on the pot and bake for 45 minutes.
While the risotto is baking, begin to prep the lobster tails. Preheat grill to medium-high heat. Use kitchen shears or a sharp knife to cut lobster tails down the middle of shell to butterfly. Brush the flesh with olive oil and generously sprinkle with S&P. During the last 10 minutes that the risotto is cooking begin grilling the lobster tails. Place the lobster flesh side down on the grill, about 5 minutes until the shells are bright in color. Flip over and grill for another 4 minutes until lobster meat is an opaque white color - do not over cook! Remove lobsters from the grill and set aside.
Remove risotto from oven. Add remaining 1 C chicken broth, wine, cheese, cream and S&P. Stir until incorporated.
Transfer risotto to individual bowls, top with lobster and garnish with chives, serve immediately.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/no-stir-oven-baked-risotto-grilled-lobster/