1Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the minced sweet onion and cook until soft, about 2 min. Pour the Prosecco and mix well with onion. Add the lobster broth and the heavy cream, lower the heat and gently simmer for 10 min.
2In a medium size saucepan heat 1 tablespoon of olive oil. Sauté the onion for 2-3 min. Add the rice, pinch of salt, freshly ground black pepper and thyme. Cook until rice gets translucent. Lower the heat and gradually add the water, ¼ cup at time and stir with a wooden spoon. When the water is absorbed, add the other ¼ cup water. When it is also absorbed start adding gradually the Prosecco-Lobster broth – ¼ cup or less at a time. Stir the rice all the time until creamy and dense.
3Place the steamy risotto in a serving plate and shave on top winter fresh black truffles.