Lobster risotto

Ingredients

• 50 Ml Olive Oil
• 100 G Butter
• 800 G Risotto Rice
• 150 G Parmesan
• 200 G Onions
• 2000 Ml Water
• 500 Ml White Wine
• Salt
• 4.5 Kg Lobster
• 1 Kg Green Asparagus

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Preparation

• Cut the onions in a fine brunoise
  Shallow-fry the onions in olive oil without color
• Add the rice and shallow-fry some more
  Add the white wine and water
  Season and simmer for about 15 min
• Add cut asparagus
• Fry lobster tail in a little olive oil
• Just before serving add the parmesan and ice cold butter
  The risotto must be slightly al dente and creamy
  Serve the lobster tail on top of the risotto