Tru Restaurant Black Truffle Risotto With Lobster And Summer Vegetables

In a small skillet, melt 1 tablespoon butter over medium-high heat. Add the mushrooms and saute until softened and fragrant, about 3 minutes. Add salt and pepper to taste and set aside.

With a whisk, whip the cream until stiff peaks form. Cover and refrigerate until ready to use.

In a saucepan, bring the stock to a simmer. Blanche all vegetables. Set aside.

In a deep heavy saucepan over medium heat, melt 1 tablespoon of butter. Sweat onion, garlic and thyme until onion and garlic is translucent, remove sprigs of thyme. Add the rice and stir until completely coated with butter.

Add a ladleful of stock and cook, stirring, until all of the stock is absorbed by the rice. Add another ladleful of stock and continue cooking in the same manner, adding stock as needed and stirring very frequently, until the rice is tender, about 25 minutes.

Stir in the blanched vegetables, lobster meat, cheese and remaining butter and mix to combine. Fold in the whipped cream, parsley, half of black truffles and tomatoes.

Taste for salt and pepper, plate, garnish with remaining truffles and serve immediately.