Lobster Risotto with Japanese Sea Bass

Method

1. Heat the seafood broth in a saucepan and keep warm.
2. In a large skillet, melt butter and sauté onion and garlic until softened.
3. Add arborio rice and toast for 2-3 minutes.
4. Pour in white wine and cook until absorbed.
5. Add warm broth one ladle at a time, stirring constantly until absorbed.
6. Stir in lobster meat and sea bass fillets during the last 10 minutes.
7. Stir in Parmesan and fresh parsley, then adjust seasoning.