Lobster Risotto

Ingredients

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• ¼ cup olive oil, divided
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• 2 onions, chopped
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• 6 cups chicken broth
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• 1 shallot, chopped
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• 1 clove garlic, chopped
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• 1 ½ cups Arborio rice
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• ½ cup white wine
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• 1 tablespoon honey
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• 3 tablespoons butter
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• 1 cup light cream
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• 1 tablespoon paprika
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• 1 teaspoon cayenne pepper
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• ¼ cup sherry
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• 2 cups cooked lobster meat
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• ½ cup shredded Parmesan cheese
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• 1 pinch salt and ground black pepper to taste
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Instructions

1. 1
   Heat 2 tablespoons oil in a large skillet over medium heat. Add onions; cook and stir until caramelized and very tender, about 20 minutes.
2. 2
   Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
3. 3
   Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
4. 4
   Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
5. 5
   Stir honey into onions; cook and stir, 5 minutes more.
6. 6
   Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.