Lobster and Mushroom Risotto Recipe

Ingredients
1.5 cup Arborio Rice
8 oz Cooked, Lobster Meat
60 oz Seafood Broth (Lobster Prefered)
8 – 10 each  Shitakii Mushrooms (stem removed & sliced)
2 Tbls Olive Oil
.5 cup Yellow Onion, small diced
4 cloves Garlic, minced
1 each Shallot (med – lg),  minced
2 each scallions, thinly sliced
2 Tbls Italian, Flat leaf Parsley, chopped
.5 cup Dry White wine
.5 cup Parmesan Cheese, grated
2 Tbls Butter
1.5 tsp Kosher Salt
.5 tsp Fresh Ground black pepper
 

Recipe
1. In a sauce pan heat the Broth, bring to a boil and then keep at a
simmer
2. In a large straight sided sauté pan heat olive oil over med – med
high heat, add onions cook for 2 minutes until softened
3. Add garlic, shallots, mushrooms and cook 1 -­ 2 min more
4. Add rice, sauté briefly just to lightly toast the rice
5. Add wine, stir and allow wine to reduce to almost dry
6. Add 1/3 the amount of broth, Keeping at a simmer, & stirring
every minute. Allow most of the broth to be absorbed
7. Add another 1/3 of broth, continue stirring
8. Check Rice for Doneness, Should be tender all through, If more
cooking is needed add ½ of the amount of broth that is left.
Continue stirring, Until broth is absorbed but still creamy
9. Add Lobster, Cheese, Butter, and Parsley, Stir Together. Serve!

 

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