Fool-Proof Lobster & Mushroom Risotto
If youâ€™ve ever wanted to make risotto the old-fashioned way but never thought you could master it, now is your chance. This Fool-Proof Lobster & Mushroom Risotto recipe will guide you through the steps to creamy, perfectly al dente risotto enhanced with the sweetness of Maine lobster meat. When it comes to lobster risotto, this version is simply the best!
- 1 tablespoon extra-virgin olive oil
- 8 ounces fresh mushrooms, sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 3 cups low-sodium chicken broth
- 1 cup dry white wine
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves fresh garlic, crushed
- 1 cup uncooked Arborio rice (risotto)
- 1 1/2 cup cooked lobster meat, chopped
- 1 teaspoon fresh lemon juice
- 1/2 cup freshly grated parmesan cheese
Heat 1 Tbsp. olive oil in a saute pan over medium-high heat. Add sliced mushrooms and turn to coat. Sprinkle salt and pepper over the mushrooms, stir and cover the pan with a lid.
After the mushrooms have released their liquid, uncover the pan and saute until deeply browned and tender. Remove from the pan and reserve.
In a sauce pan, pour your chicken broth and wine and heat to a simmer. Keep simmering as you will be adding the hot broth mixture slowly to the risotto as it cooks.
In a 6 qt. stock pot, add 2 Tbsp. olive oil and the butter. When butter is melted, add the onion and garlic. Saute until tender but not browned, about 4-5 minutes.
Add the risotto and stir to coat the rice kernels, about 2 minutes until sizzling and hot.
Start adding your broth mixture 1 cup at a time to your risotto, stirring well after each addition. When the risotto has absorbed most of the liquid, add the next cup. You will need to babysit the risotto during this process as it can absorb the liquid quickly and may burn on the bottom of the pot if it gets too dry. Keep stirring! The stirring process is what releases the starch from the risotto, which is what makes it so creamy and smooth in texture when it is finished. The adding of the liquid and stirring process can take around 20 - 30 minutes.
When you are getting close to running out of your broth mixture, taste test your risotto for doneness. It should be al dente but not too firm or hard inside, but not mushy either. Add hot water to your broth mixture if more liquid is needed.
When the risotto is done, turn off your heat. Add your cooked lobster meat and reserved mushrooms and stir into the risotto.
For the final touch, sprinkle in the lemon juice, then add the parmesan cheese and stir to combine. Serve immediately.
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