Lobster Risotto with Butternut-squash

Ok…enough of the seafood!!... you can really see what I bought at the supermarket last week…..seafood, butternut squash, chillies and some fresh herbs. I went on a seafood rampage after my friend Bjarni Ásgeirsson invited me and Rakel to a really good seafood restaurant the other week here in stockholm called "Pontus by the sea",but I promise that my next recipe is going to be either chicken or red meat!! This recipe is so nice, really well balanced with the butternut squash, lobster and garlic. When you learn the basics in making risotto you can really make anything with it…that’s why I love it so much. ½ butternut squash, peeled and diced
3tbsp olive oil
300g lobster, taken out of shell
2 cloves garlic, finely chopped
125g butter
1 onion, finely chopped
1 clove garlic, finely chopped
3,25dl Arborio rice
1dl white wine
1L chicken stock
150g grana padano, grated
salt and pepper, to season

Turn on the oven to 225˚C. Put the squash into a oven proof dish, drizzle some olive oil and season well with salt and pepper. Bake for 15 minutes until soft and golden.

Toss the lobster in some butter and garlic in a hot deep-pan for 2-3 minutes. Take the lobster out of the pan and set aside.

In the same pan, heat some oil and 50g of butter. Fry the onion and garlic while stirring for 2 minutes, add the rice and keep stirring well for another 2 minutes. Add the white whine to the rice and stir until the rice have absorbed all the wine then add a ladleful of stock and stir while well. Lower the heat to medium and keep adding one ladleful of stock and stirring until the rice is cooked – be careful not to overcook the rice – check it throughout cooking to make sure it´s a pleasure to eat. It should hold its shape but be soft, creamy and oozing. Add the butternut squash, lobster, grana padano cheese and the rest of the butter to the risotto. Stirr well, put the lock on and let it rest for 1 minute. Shave some grana padano cheese over and serve immediately.