Lobster risotto

For 6 you need

• 1/2 fennel
• 500g risotto rice
• 2 shallots
• 1 carrot
• 2 teaspoons Greek herbal sea salt
• dill
• 1 lemon
• 1 dl dry white wine
• 5 tablespoons Cauvinine viinirypäleensiemenöljyä
• 1 prk Belle Iloisen lobster soup
• 2 tsp salt flower
• 70g butter
• 2 dl cream
• 2 dl grated Parmesan cheese
  

Vegetable broth:
Put peeled and chopped carrots, fennel stalks, herb salt, dill stalks and 2.5 liters of water in a saucepan.
Boil for about 10 minutes and set aside.
Finely chop the shallot and sauté in the grape seed oil in a deep frying pan or heavy-based saucepan. Do not fry the onion to colour it, but cook over a low heat. Add the rice and stir. Add heat and wine, grated lemon zest and fennel. Allow to warm up for a while and start adding the vegetable stock. Whenever some of the broth is absorbed, add more. Do not immerse the rice in the "potato water" and do not let it dry out. Continue until the rice is almost cooked. Now mix in the butter, lobster broth, cream and parmesan cheese. Bring to the boil and serve immediately. Garnish with dill.