- 4 Tbsp butter, divided
- 1 leek, white and pale green parts, minced
- Salt and freshly ground white pepper
- 2 cups arborio rice
- 1 (2" piece) parmesan cheese rind
- 1/4 tsp saffron threads
- About 6 cups chicken broth, warmed and divided
- 1 tsp salt
- 1 1/2 cups dry white wine, such as vermentino
- 2 shell-on lobster tails
- 1 lemon, zested and juiced
- 2 cups snap peas, cut into 1/4" pieces
- 3 Tbsp chopped fresh Italian flat-leaf parsley
In a Dutch oven over medium-high heat, add 2 tablespoons butter. Add leek, season with salt and pepper and cook, stirring occasionally, until softened, about 4 minutes.
Add remaining 2 tablespoons butter. Add rice and cook, stirring often, until aromatic, about 4 minutes. Add parmesan rind, saffron, 3 cups broth, and 1 teaspoon salt and stir to combine.
In a small saucepan over medium heat, add wine and lobster tails. Bring wine just to simmer to poach lobster tails.
Cook rice, stirring often, until broth is nearly evaporated, and rice begins to stick to bottom of pan. Add 1 cup broth at a time and continue to cook until broth is nearly evaporated before adding another cup. Once all broth is added and lobster is cooked, remove lobster from wine and set aside.
Add 1/2 cup of wine to risotto and continue to cook, adding 1/2cup of wine at a time until liquid is absorbed by rice. You may not need to use all the wine. If you need more liquid after, add 1/2 cup broth as needed.
When risotto is cooked, stir in lemon zest and half of lemon juice and peas. Season with salt and pepper and remaining lemon juice.
Remove lobster meat from tails, cut in half lengthwise. Lay risotto on a plate with a half of a lobster tail. Garnish with parsley.