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February 11, 2007
Mushroom Lobster Risotto
While surfing the food blogs the other day I came across this Lobster Risotto recipe and I was immediately intrigued! My brain immediately started working and I came up with my own little twist of the recipe! It's warm, satisfying and oh so good!
What You'll Need:
2 large lobster tails
Extra virgin olive oil
1 red onion, chopped
4 large button mushrooms, chopped
6 cloves of garlic, minced
Sea salt
Freshly ground black pepper
1 - 16 ounce package of risotto rice (Usually labeled Arborio if it doesn't say risotto on the package)
1 1/2 cups of warm water, plus more as you cook the risotto (we'll discuss this in the recipe itself)
1 1/2 cups of frozen peas
5 ounces of Parmesan cheese
Flat leaf parsley, chopped
Steam lobster tails until done and cool. Remove shells and chop meat into bite sized pieces.
In a large pot over medium heat sauté onion, mushroom and garlic with sea salt and black pepper in olive oil until tender. Stir in risotto and let cook for 5 minutes or so to toast the grains. Pour in 1 1/2 cups of warm water and cook stirring occasionally until water evaporates. Add another cup of water and repeat. Keep doing this until the rice is almost tender (about 35-40 minutes).
Stir in peas and lobster and cook for 5 minutes or until rice is completely tender. Stir in Parmesan cheese and parsley and let sit for about 3 minutes. Serve immediately.
Notes: The original recipe called for beer, but I didn't have any on hand and forgot to pick some up while I was out. You could also do this with the broth of your choice for the 1 1/2 cups of initial liquid and add water there after. You could also add in shrimp or any other seafood along with the lobster or in place of the lobster.
Posted by Dianne at February 11, 2007 11:11 AM
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Tracked on March 12, 2007 2:18 PM