Around our house, “Risotto” has become synonymous with Mushroom Risotto. It’s one of our favorite meals, so we can sometimes be a bit predictable when it comes to the deliciously creamy rice dish. It was a no-brainer when I came across this recipe for Lobster Risotto while reading my new Molto Italiano cookbook by Mario Batali. We needed to expand our risotto repertoire. Plus, who can say no to lobster? (Thankfully, no food allergies around here!) This recipe was a hit with Hubby. I will definitely use a bit more lobster next time though. We used 2 lobster tails, but I will probably use 4 next time.