Brown the garlic in a pan in the extra-virgin olive oil. When the garlic is golden brown, add the rice and cook it for a few minutes until it begins to brown.
- 2 cloves of garlic
- A splash of Borges extra virgin olive oil
- 350 g rice
- A glass of white wine
- 300 g cooked lobster meat
- 1.5 liters vegetable broth
- 100 ml Borges Natura walnut milk
- 50 g butter
- Salt and pepper
- 100 g grated Parmesan cheese
Step by step
Add the white wine and cook over medium-high heat for a few more minutes.
Slowly add the heated vegetable broth by the spoonful, stirring constantly. Add more as the rice absorbs the broth.
Pour in the walnut milk and add the butter and cook over medium-low heat, stirring constantly. Season with salt and pepper to taste.
Add the chopped the lobster into the rice and, finally, the Parmesan cheese. Cook for a few minutes over low heat to let the flavors meld. If you like, set aside a little Parmesan to sprinkle on top before serving.