Aragosta Risotto (Lobster Risotto)

INGREDIENTS (Serves 2)
1 Small Chopped Onion
1 Teaspoon Butter
1/2 Cup Arborio Rice
3 Cloves of Garlic
2-3 Baby Lobster Tails, or 1-2 Big ones
1 Cup Dry White Sherry
3/4 Cup Fresh Water
1/2 Cup White Wine
1/4 Cup Peas
Extra Virgin Olive Oil
Salt & Pepper to Taste
1/4 Fresh Lemon
Small Pinch Saffron

In a sauce pan, heat your olive oil.  Once the oil is hot, add a tablespoon of butter and melt.  Add your chopped onion, sweat for a few minutes then add your garlic. After a few minutes add your arborio rice (risotto) and continue to stir.  Add in a cup of sherry, bring to a boil, and continue to stir, when your wine starts to evaporate, add a cup of water.  You can add your salt and pepper now if desired, or you can taste and test it later.  If you wish to add just a pinch of saffron, you can do that now as well just to give it some color.  When the stock has started to evaporate, add half a cup of water.  Remember, you want to cook the risotto below the water line, but add the liquid gradually, these tiny pieces of rice will only hold so much liquid, and while even though risotto in Italy is a bit moister than the way it is prepared in the US, you still do not want it too dry nor too wet.  What I usually do is give a taste right about now after most of the water has dissolved and see if al dente (not too firm, not too soft).  You might want to add just a quarter cup of white wine, water or more sherry, and be sure its not too much liquid. Give it a taste and be sure its not too wet, dry and is cooked and edible. Once it has reached that point, add your chopped up lobster, and continue to stir until it is fully cooked, about another 5-7 minutes depending on the size of the lobster pieces, they should be smaller than bite size. Add your peas, squeeze of 1/4 lemon and serve.