3 carrots, roughly chopped
3 ribs celery, roughly chopped
1 red onion, halved
Two 1 1/2-pound live lobsters
4 cups vegetable stock, plus as needed
1 tablespoon extra-virgin olive oil, plus for drizzling
2 tablespoons butter
2 shallots, finely chopped
1 cup Arborio rice
1 cup dry white wine
2 tablespoons freshly grated Parmigiano-Reggiano
Freshly ground black pepper
Chopped fresh parsley, for garnish
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