Lobster and Mushroom Risotto

View my step by step video

I’m making a Lobster and Mushroom Risotto and I'm bringing a little Italy into the Kravings kitchen.

A risotto is made with Arborio rice, this is a short grained rice that is packed with starch and when cooked it slowly releases it giving the Risotto is famous creamy texture.

This recipe is very decadent - Cremini Mushrooms, homemade Lobster stock, Lobster meat and a touch of red Caviar are the stars of the show.

Recently I had the opportunity to cook some stunning Lobsters. After I grilled the Lobsters, I saved all the shells and made a batch of the most delicious Lobster stock. This isn’t always easy to find in grocery stores, so you can substitute regular vegetable or even chicken stock. If you want the recipe for my Chilli Garlic Grilled Lobster please click here -

Arborio rice does not need to be soaked unlike other types of rice and try to use the widest sauté pan as possible so your risotto cooks evenly and the stock evaporates evenly as well.

 

 

Ingredients

Olive Oil

2 tbsps butter

1 1/2 cups Arborio rice

1/2 onion (1 cup) Shallots or Onions

3 cloves garic minced

8 oz Cremini Mushrooms sliced

1/2 cup White wine

6 cups Lobster stock

1/2 - 1 cup Lobster meat

1/2 cup grated Parmesan

Finely chopped Parsley for garnish

1 tsp red Caviar

Salt to taste

 Process

Heat the stock and leave it simmering on the stove

In a saute pan, heat some oil and 1 tbsp of butter

Saute the Mushrooms and keep aside

In the same pan, add another tbsp of butter and saute the onions and garlic

Add the rice and saute for a minute or so

Add the white wine and let it soak in and evaporate

Slowly add in the stock, 2 ladles at a time, stir frequently and allow to absorb before adding more stock

Cook for 10 - 15 mins adding stock and letting evaporate until the rice is al dente 

Fold in the Mushrooms, add the Lobster meat, Parmesan, chopped Parsley and some red Caviar