Lobster Mushroom Risotto with Lobster

Lobster and Lobster Mushroom Risotto

INGREDIENTS:

¼  cup butter
1 tablespoon finely chopped onion
1 tablespoon finely chopped garlic
1 stalk celery, finely diced
½ cup fresh peas
6 ounces wild lobster mushrooms, finely diced
2 cups arborio rice
1/4 cup sherry wine
5 cups fish stock, heated
4 ounces goat cheese   http://shop.cheflippe.com/goat-bandaged-billy/
salt and pepper, to taste
2 whole lobsters cooked, cut meat in bite size pieces
1 tablespoon chopped parsley

DIRECTIONS:

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.

Advertisements

1 Comment

Filed under Chef Lippe, Food, Food blog, goat cheese, Lobster, Lobster mushrooms, recipes, shop.cheflippe.com

One response to “Lobster Mushroom Risotto with Lobster

  1. wow what’s not to like? sounds fantastic

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s