Mushroom and Lobster Risotto Recipe
Risotto might appear a bit fancy but once you know how to prepare the delicious rice dish you can make many variations. Today, since I'm still in France, I decided to showcase an extravagant, ritzy version with lobster and bolet mushrooms.
You can prepare this comforting dish all year long. All you have to do is adapt the ingredients of the season. I added a bit of cream at the end for extra decadence and curly parsley for a nice contrast of color. Believe me, if you give this a try, you'll feel like you’re at a nice Parisian restaurant!
Yields: 8 servings1 lobster tail
1 shallot, chopped
2 cups Boletus mushrooms
½ teaspoon paprika
2 cloves garlic, finely minced
3 tablespoons olive oil
1 tablespoon salted butter
3 cups Arborio rice
6¾ cups chicken broth, warm
1 teaspoon black pepper, freshly cracked
juice of half a lemon
2 tablespoons crème fraîche
1 teaspoon salt
2 tablespoons curly parsley, chopped
Prepping the lobster:
Clean the lobster; brush and rinse thoroughly. Place in a pot filled with boiling water. Cook for 4-5 minutes, then immediately transfer to an iced water bath. Using kitchen shears, cut the lobster tail in half, lengthwise. Pat dry using a paper towel. Brush with olive oil. Season with salt and pepper.
Heat 1 tablespoon olive oil in a non-stick pan. Add 1 clove of garlic and cook until fragrant. Place the halved lobster tail on the pan, flesh side down and cook for 3 minutes until seared on one side. Sprinkle with salt and pepper, then flip the tail and cook on the other side. Transfer to a platter, drizzle with lemon juice and cover with foil.
For the mushrooms:
Trim about 1 inch from the foot of the mushrooms and finely chop the root of the mushrooms. Reserve for the risotto broth. Quarter the heads lengthwise.
In the same pan, heat 1 more tablespoon olive oil. Add the remaining clove of garlic and cook for 2 minutes until fragrant. Add the mushroom heads and let sit for 1 minute. Stir well for 2-3 minutes, add 1 tablespoon parsley. Season with salt and pepper. Cook for another minute, then transfer to a plate and let cool.
For the risotto:
In a pot, heat the remaining olive oil and add the shallots. Cook for 2-3 minutes. Lower the heat and cook for 5 minutes until golden. Add the rice, reserved chopped mushroom trimmings, paprika and butter. Make sure the grains of rice are well coated. Add 2 cups of warm broth and stir frequently.
After bringing the liquid to a boil, lower the heat to medium-low and cook for about 10 minutes. Check the liquid and periodically add 1 cup of warm broth as soon as the previous liquid has been absorbed. Add the rest of the spices and simmer for another 20 minutes.
Cut the lobster tail into small chunks; it will finish cooking in the risotto. Sprinkle with parsley.
At this point the rice is still al dente. Add cooked mushroom and their juice. Season with salt and pepper. Stir well. Bring to a boil, then lower the heat and cook for 10-15 minutes.
Check doneness of the rice. Add a bit more broth if needed and extend the cooking time by another 5 minutes (if necessary). Adjust seasoning.
When ready to serve, add the crème fraîche and lobster chunks. Mix well until evenly distributed. Turn off the heat, cover and let stand for 5 minutes.
Serve with a sprinkling of parsley for a nice contrast of color.
Coating the grains of rice in oil prevents them from sticking to one another.
I like risotto al dente, not too mushy, so it still holds its shape and is also more appealing with the lobster. The key is to add the liquid incrementally and never let the dish dry out, or the rice will burn at the bottom.
Boletus mushrooms are nutty and stronger in taste than other varieties. In French, they're called "cèpes". You could use any other vegetables that are in season.
Don't add too much paprika. It's used only for its color; you don't want it to overpower the lobster.
Check out more risotto recipes.
Published By: on September 26, 2013.