Heat a large pan or ceramic dutch oven over high heat.

Add olive oil.

When oil is shimmery, add diced onions, mushrooms, and shallots.

When onions are slightly browned, add butter and stir.

Lower heat to medium-low, add rice, stir well.

Let rice brown just slightly (think "toasted" for a little flavor)

Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.

Stir frequently until rice thickens.

Add a little more stock until it is just barely liquid at the bottom of the pot.

Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.

When your stock is gone, and the risotto has become thicker, taste a bit of it.

If the rice is too crunchy for your taste, add a little water and proceed with the steps above.

Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but its all individual tastes.

Add lobster meat- if cooked, add just at the end to warm it up- if uncooked- give it about 5 minutes to cook thoroughly, until red and opaque white. You don't want it overcooked or it will be gummy and fishy.

Add diced green onions just before your risotto is done cooking- you won't want them to overcook.

When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.

Serve when warm.

Grate fresh parmesan cheese over the top and enjoy!