Lobster Risotto with Champagne and Tarragon

Ingredients

• 6 cups lobster stock, fish stock or water
• 4 sprigs plus 2 tablespoons chopped fresh tarragon
• 1 1/2 sticks unsalted butter
• 2 small leeks, white and light green parts only, finely chopped
• 1 clove garlic, minced
• 1 small yellow onion, finely chopped
• Kosher salt and freshly ground black pepper
• 1 cup carnaroli rice
• 1 cup Champagne or sparkling wine
• 8 ounces cooked lobster meat, cut into small chunks
• 2 tablespoons chopped fresh chives, plus additional for garnish
• 2 tablespoons extra-virgin olive oil
• 1/2 cup grated Parmigiano-Reggiano, optional

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