Lobster and Mushroom Risotto Recipe

Lobster and Mushroom Risotto Recipe


  • 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

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!