Guest Post: Crimini Mushroom and Lobster Risotto
We have guests in the Kitchen! Loreto & Nicoletta of SugarLoveSpices are sharing their simply divine recipe for a mushroom and lobster risotto!
This dish is a luxurious plate full of flavour, texture, and aroma. Your first spoonful will reveal this creamy rice with hints of tomato and white wine, rounded with the plump earthy flavour of mushroom, alongside sweet onion and garlic. We cannot forget those juicy tender pieces of lobster that tell your taste buds THIS IS IT!
Crimini Mushroom and Lobster Risotto
- 3/4 cup Carnaroli rice
- 10-12 Crimini mushrooms sliced
- 2 medium-size lobster tails
- 1/2 yellow onion minced
- 1 clove garlic minced
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1/4 cup white wine
- 8 cups of vegetable broth.
- 2 Tbsp tomato sauce or tomato passata
- 1/4 cup fresh chopped parsley
- pinch of red chili flakes
- Salt and pepper to taste
- Take lobster tails out of shell and chop into bite-size pieces.
- Place broth on a low heat to simmer and add the shell of the lobster tails.
- In a deep sauté pan or cast pot drizzle in olive oil and one tablespoon of the butter.
- Toss in onion and garlic and sauté for about 2 minutes or until onion becomes translucent. Then, add the mushrooms and cook for another 2 minutes. Sprinkle with fresh parsley.
- Pour in rice and stir, making sure that all the rice is coated with the butter/oil/onion/mushroom mixture. Toast for about 1 minute.
- Drizzle in white wine and stir until all the wine dissipates about 2 minutes. Then start to add vegetable broth 1 ladle at a time. Keep stirring until broth is almost all gone, then add another.
- Keep stirring all the while the broth is being added. The rice should be al dente in texture so I would say around 20-25 minutes on medium heat.
- At about the 18-minute mark add in the lobster bits and stir well.
- When the rice is just about done, add the tomato sauce and butter. Take off heat, stir, and cover for about a couple of minutes.
- Stir before serving and garnish with some parsley, fresh basil leaves, and grated Parmigiano Reggiano.