When making risotto most people use arborio rice, which I find very starchy and therefore has a tendency to clump up and stick together soon after cooking. I prefer carnaroli rice because it is more forgiving when cooking to achieve the perfect, creamy yet al dente texture that makes a great risotto. I also like to use a little more stock than usual to keep the risotto loose and smooth. This is to say that a proper risotto should not be piled into a glutinous mountain of mush, rather it should spread evenly and be creamy.
1 lb of lobster meat
1 1/2 cups of carnaroli rice
7 cups of hot chicken or fish stock (your preference)
1 1/2 cups of white wine
2 Tbsp basil pesto
1 medium sized onion, small dice, divided into 2 portions
2 cloves of garlic finely chopped, divided into 2 portions
1 cup grated Parmigiano regiano cheese
Salt and pepper to taste
Extra virgin olive oil
2 tbsp unsalted butter
Patiently repeat this process until rice is almost fully cooked yet still slightly firm to the bite.