Lobster Risotto

Gather all ingredients and have them prepped and ready to go.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until deeply caramelized and very tender, about 20 minutes. The caramelization is key to the depth of flavor.

Bring the chicken broth to a gentle simmer in a saucepan; keep warm over low heat. (This ensures the risotto cooks evenly.)

In a large, heavy-bottomed pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the minced shallot and garlic and cook, stirring constantly, until fragrant, about 2 minutes. Be careful not to burn the garlic.

Add the Arborio rice to the shallot mixture; cook, stirring constantly, until the rice begins to turn translucent around the edges, about 3 minutes. This toasts the rice and enhances its nutty flavor. Add the white wine and cook, stirring, until completely absorbed, about 1 minute.

Begin adding the simmering chicken broth, 1 cup at a time, to the rice mixture. Cook, stirring constantly, until the broth is completely absorbed before adding the next cup, about 30 minutes. The constant stirring releases the starches in the rice, creating the creamy texture.

Stir the honey into the caramelized onions; cook and stir for 5 minutes more, allowing the flavors to meld.

Stir in the butter into the rice mixture until melted and fully incorporated. Add the cream and stir until the rice mixture thickens slightly, about 3 minutes. Stir in the smoked paprika and cayenne pepper; mix well. Add the sherry and mix well.

Gently fold the cooked lobster meat into the rice mixture and cook until heated through, about 3 minutes. Be careful not to overcook the lobster. Mix in the Parmesan cheese until melted and the risotto is creamy. Add the caramelized onion mixture and mix well; season generously with salt and freshly ground black pepper to taste. Serve immediately.