i'll start this off with a recipe i have for champaigne lobster risotto.

i'll start this off with a recipe i have for champaigne lobster risotto.

• misterpeter 15 years ago
  this recipe was origionally from a williams sonoma cookbook. it seemed way out there to me, just the kind of thing i like, so i tried it. it was great but lacked enough lobster to suit my taste. i doubled the lobster content (they are plentiful around here) but perhaps the normal person would use half the lobster i do. it takes a lot of time to make but whenever i make it it wins accolades. good luck and welcome to riceland.
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