Asian risotto with lobster bisque

Asian risotto with lobster bisque:

Ingredients:

            - ½ yellow onion- score the onions

            - 4 tablespoons of olive oil

            - 2 teaspoons of dry Italian seasoning (Thyme, Basil) 

            - 1 piece of garlic

            - 1 cup precooked white rice

            - ½ cup Sauvignon Blanc white wine

            - note: do NOT add salt until the risotto is done cooking

            - 1/2 cup of miso soup stock

            - 1/8 teaspoon of diced fresh jalapeños

            - 1/2 cup of readymade lobster bisque

            - 2 tablespoons of butter (cut into four -½ tablespoon blocks)

            - 4 tablespoons of minced mushrooms

            - 1/8 teaspoon of Italian parsley or cilantro

            - Do NOT add in salt

Cooking time: 20 minutes

       
Note: This risotto does not use cheese; instead it uses a lobster bisque soup to hold the rice together.

Directions:

1. Score and dice ½ of a yellow onion.
2. Pour the 4 tablespoons of olive oil and 2 teaspoons of dry Italian seasoning (Thyme, Basil) in     a metal pan on high heat.
3. Once the pan starts to smoke add the onions to the pan with some smashed garlic, basil and other seasonings.
4. Add in 1 cup of precooked rice to the seasoning in the pan.
5.  Remove the pan from the stove and add about ½ cup of Sauvignon Blanc white wine and stir in. 
6. Once the wine begins to cook down and get soaked into the rice, slowly add in ½ cup of            miso soup stock while stirring the risotto mixture. Note: Do not add in too much miso or the      risotto will become too salty.  Allow the miso to simmer into the rice on medium heat.
7. Add in the diced jalapeños. And let it simmer for 2 minutes.
8. Add in 1/2 cup of readymade lobster bisque and fold into the risotto using a rubber spatula.        Mix until 30% of the liquid is absorbed. Then lower the heat from medium to low, so the rice      won’t burn.
9. Add in ½ tablespoon of butter at a time and mix in. If your heat is too high your butter will          break  ( meaning that the butter will separate from your risotto mixture and float to the top          creating a darker colored risotto) and that will make your risotto oily.
10. If you over cook the risotto you can just add in either more stock or more wine to rebalance it.   Stir it well.
11. Add in chopped mushroom and stir.
12. You many garnish your risotto with 1/8 teaspoon of Italian parsley or cilantro.
13. When you have left over risotto that you want to reheat, but it is a bit stiff the best thing to do    is to put it back in a pan on the heat, add in a little bit of wine, and stir until it is the right            consistency again. For a large batch of risotto add in a total of two cups of wine in stages          and stir in.