INSTRUCTIONS
1
In a medium pot, heat the stock and keep warm. In a large, wide saucepan, melt the butter over medium-high heat. Add onions and sauté until translucent, about 4 minutes.
2
Add a large pinch of salt and the rice; stir constantly for about 2 minutes.
3
Add 1 cup of broth and simmer, stirring until broth is almost absorbed.
4
Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
5
Stir in lobster meat until heated through, then add chives and ¼ cup of Parmigiano-Reggiano. Season to taste with salt and pepper.
6
Serve immediately and top with remaining Parmigiano-Reggiano.
