Lobster and Lobster Mushroom Risotto Recipe

ingredients

1/4 cup butter
1 tablespoon finely chopped shallots
1 tablespoon finely chopped garlic
1 medium carrot, finely diced
1 stalk celery, finely diced
6 ounces wild lobster mushrooms, finely diced
2 cups arborio rice
1/4 cup sherry wine
5 cups fish stock, heated
4 ounces Parmesan cheese, grated
salt and pepper, to taste
2 whole lobsters cooked, cut meat in bite size pieces
1 tablespoon chopped parsley

directions

In a large pan over medium to high heat, melt butter. When butter is melted add all vegetables and saute until vegetables are soft. Add the rice and stir until all of the rice is coated with butter.

Add the sherry and cook until the wine has been almost totally absorbed. Add enough stock to cover rice and stir continuously to keep rice from sticking or burning.

As the stock is absorbed by the rice add stock 1/2 cup at a time to keep rice covered with liquid. Cook the rice uncovered for approximately 20 minutes making sure to stir. When the rice is tender remove from the heat and add the cheese, salt and pepper.

Garnish cooked risotto with lobster and chopped parsley.

nutrition data