Lobster Mushroom Risotto
- Servings: 4
- Difficulty: Moderate
- Provided by: Chris Koetke
- 4 Tablespoons butter
- 12 oz. assorted mushrooms, diced
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped parsnip
- 2 cups Arborio rice
- 1 Tablespoon tomato paste
- 1/2 cup rich dry Sherry (Oloroso is perfect)
- 5 cups hot low-sodium chicken broth
- 1 teaspoons salt
- 1/2 teaspoon white pepper
- 1 pound raw lobster tails, shells removed and flesh cut into large dice
- 1-2 Tablespoons finely chopped fresh tarragon
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup heavy cream, whipped to soft peak
Ingredients Print Recipe
2. Add rice and continue to cook over moderate heat for another 2 minutes, stirring constantly. Add tomato paste and cook for another 2 minutes.
3. Add sherry and 1 cup of stock. Season the rice with salt and pepper. Cook over moderate to low heat, stirring periodically with a wooden spoon until the broth is absorbed.
4. Continue to add the broth in 1 cup increments, adding more when the previous cup of broth is almost completely absorbed by the rice. Stir frequently, but gently as not to break the grains of rice.
5. When the rice is al dente, add the lobster and tarragon. Cook over moderate heat for only a few minutes until the lobster is cooked through but not tough. (Overcooking the lobster will make it tough.)
6. Remove from heat and stir in the cheese. If the risotto is too stiff, add more liquid.
7. Fold in the cream, taste for seasoning and serve.