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!

Garden to Table Recipes
Garden to Table Recipes