Lobster & Mushroom Risotto

Lobster & Mushroom Risotto

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • 1

    Tbsp. extra-virgin Olive Oil

  • 8

    oz sliced fresh mushrooms (any type is fine)

  • ¼

    tsp. Kosher Salt

  • ¼

    tsp. fresh ground Black Pepper

  • 3

    cups low-sodium chicken broth

  • 1

    cup dry white wine

  • 2

    Tbsp. extra-virgin Olive Oil

  • 2

    Tbsp. unsalted Butter

  • 1

    small yellow onion, finely chopped

  • 2

    cloves fresh Garlic, crushed

  • 1

    cup uncooked Arborio Rice (Risotto)

  • 1-½

    cups cooked lobster meat, chopped

  • 1

    tsp. fresh lemon juice

  • ½

    cup freshly grated parmesan cheese

Directions

Heat 1 Tbsp. olive oil in a sute pan over medium-high heat. Add sliced mushrooms and turn to coat. Sprinkle salt and pepper over the mushrooms, stir and cover the pan with a lid. After the mushrooms have released their liquid, uncover the pan and saute until deeply browned and tender. Remove from the pan and reserve. In a sauce pan, pour your chicken borth and wine and heat to a simmer. Keep simmering as you will be adding the hot broth mixture slowly to the risotto as it cooks. In a 6 qt. stock pot, add 2 Tbsp. Olive Oil and the Butter. When Butter is melted, add the onion and the garlic. Saute until tender but not browned, about 4-5 minutes. Add the risotto and stir to coat the rice kernels, about 2 minutes until sizzling and hot. Start adding your broth mixture 1 cup at a time to your risotto, stirring well after each addition. When the risotto has absobed most of the liquid, add the next cup. You will need to babysit the risotto during this process as it can absorb the liquid quickly and may burn on the bottom of the pot if it gets too dry. Keep Stirring!!!!! The stirring process is what releases the starch from the risotto, which is what makes it so creamy and smooth in texture when it is finished. The adding of the liquid and stirring process can take around 20 - 30 minutes. When you are getting close to running out of your broth mixture, taste test your Risotto for doneness. It should be Al Dente but not too firm or hard inside, but not mushy either. Add hot water to your broth mixture if more liquid is needed. When the Risotto is done, turn off your heat. Add your cooked Lobster meat and reserved mushrooms and stir into the risotto. For the final touch, sprinkle in the lemon juice, then add the parmesan cheese and stir to combine. Servie immediately.


Nutrition

Facebook Conversations