Mad Risotto, Lobster Edition

Directions

1. 1
   Drain the tomatoes in a colander over a bowl, reserving the tomato liquid. Coarsely chop the tomatoes. Add 3/4 cup of the chicken stock to the tomato liquid.
2. 2
   Heat a medium-sized saucepan over medium-high heat for the risotto. Add 1 tablespoon of olive oil to the pan and swirl.
3. 3
   Add the rice and stir to toast, about 2 minutes. Add 1/2 cup of the onion and 2 of the garlic cloves. Stir until translucent.
4. 4
   Add 2 cups of the stock. Bring it to an immediate boil, then reduce to a simmer. Cook for about 15 minutes on the lowest possible heat setting.
5. 5
   Now, you should be able to get the rest of the dish ready while the rice is cooking. Let's go.
6. 6
   In another skillet, heat the other tablespoon of olive oil. Medium heat.
7. 7
   Add the fennel bulb, 1/2 cup of the onion, and 2 cloves of garlic. Stir to brown gently.
8. 8
   Add the tomatoes, the crushed red pepper, and the minced chiles. Saute and stir for about 4 minutes.
9. 9
   Add a few tablespoons of the reserved tomato juice mixture and 1/4 cup stock to moisten. Fold in the lobster, reduce heat to low, and warm the lobster chunks through, about 2 minutes.
10. 10
    Now, return your attention to the risotto. It's time to stir and gradually add liquid, one ladleful of the remaining tomato juice mixture at a time. Stir until quite creamy, but still toothsome. Add the butter and salt, and stir to finish.
11. 11
    Serve the risotto in shallow bowls, with a generous spoonful of the lobster ragout on top.