Lobster Risotto

3/4 pound pre-cooked lobster meat (found in fish markets and gourmet stores)
1 tablespoon garlic olive oil (see recipe below)
1/2 white onion, chopped
1 1/2 cup Arborio rice
1/2 cup dry white wine
4 to 5 cups vegetable broth (or lobster stock)
2 roasted plum tomatoes (see recipe below)
1/2 cup marinara sauce
10 pieces basil leaves, finely cut
1/3 cup plus 2 teaspoons unsalted butter
1 tablespoon Italian parsley, chopped, and extra for garnish
Salt and black pepper to taste
Grated Parmesan cheese (optional)

Cut the lobster meat into 1/2-inch cubes. In a heavy-bottomed pot, warm the
garlic olive oil. Then add the onion. Saute the onions on medium-high heat.
Take care not to brown. Remember to continually stir throughout the
whole process.

Add the rice. Cook the rice, stirring, for about two minutes. Add the white
wine and stir constantly until the wine is absorbed. Add the vegetable
broth (or lobster stock) about a half-cup at a time, stirring constantly.
Continue adding a half-cup of broth at a time, once the broth in the pot
has been absorbed. Add the roasted tomatoes, the marinara sauce, basil leaves
and the lobster meat. Remember to stir!

Let the mixture cook for another four minutes. Then add the butter, Italian
parsley, the optional truffle oil, and salt and pepper to taste. Stir to
make sure everything is well combined. Serve warm. Garnish with parsley and
grated Parmesan cheese if you wish.

Garlic Infused Olive Oil:
3 garlic cloves, halved lengthways
8 tablespoons extra virgin olive oil
salt and black pepper

Place the garlic and olive oil in a small saucepan over the gentlest heat possible.
Leave for 1 hour for the garlic to become very soft and infuse the oil.

Roasted Tomatoes:
2 medium-sized plum tomatoes, cut in half, lengthwise
pinch of salt
pinch of dried oregano
olive oil

Place the tomato halves in a colander. Season with a pinch of salt and dried
oregano. Let the tomatoes sit for two hours. This will help remove the
moisture from the tomatoes and bring out the natural taste of the tomatoes.
Drizzle with garlic olive oil. Roast or broil tomatoes until “shrunken”
and “dry” and skin charred. Remove from oven.