Measure out all ingredients before starting and grate the parmesan.
Peel and chop the onion. Set aside.
Heat 2 cups of broth in a saucepan. Remove the thawed lobster from the packaging.
When the broth comes to a boil, plunge the lobster meat into it. Then cover and cut the heat. Set aside.
Melt the butter in the saucepan over medium heat. Add the onion. Cook slowly and stir continuously until the onion becomes translucent.
Add the rice. Coat well with butter. It will also become translucent.
Deglaze the pan with the wine, stirring gently. Stir until the wine completely evaporates.
Add the stock gradually, cup by a cup, until complete absorption of the liquid.
Add the grated parmesan (freshly grated will have so much more flavor!).
The cooking of the rice is finished when it is creamy but more liquid. Set the risotto aside, covered, away from heat.
Take our lobster friend out of his bath and slice it.
Fill two soup plates generously with risotto. Add the lobster pieces on top.
Cut the artichoke hearts as needed and place them on the rice.
Savor without delay!
A simple, light and healthy recipe that glorifies the natural taste of the scallops with an amazing hazelnut flavor!
Une recette simple, légère et saine qui magnifie le goût naturel des coquilles Saint-Jacques avec une incroyable saveur de noisette !