Lobster and Mushroom Risotto
/4 cup butter
1 tablespoon finely chopped shallots
1 tablespoon finely chopped garlic
1 medium carrot, finely diced
1/2 stalk celery, finely diced
6 ounces wild lobster mushrooms, finely diced
2 cups Arborio rice
1/4 cup sherry wine
5 cups fish stock, heated
4 ounces parmesan cheese, grated
salt and pepper to taste
2 whole lobsters cooked, cut meat in bite size pieces
1 tablespoon chopped parsley
In a large pan over medium to high heat, melt butter. When butter is
melted add all vegetables and sauté until vegetables are soft. Add the
rice and stir until all of the rice is coated with butter.
Add the sherry and cook until the wine has been almost totally absorbed.
Add enough stock to cover rice and stir continuously to keep rice from
sticking or burning.
As the stock is absorbed by the rice add stock 1/2 cup at a time to keep
rice covered with liquid. Cook the rice uncovered for approximately 20
minutes making sure to stir. When the rice is tender remove from the
heat and add the cheese, salt and pepper.
Garnish cooked risotto with lobster and chopped parsley.