Lobster and Lobster Mushroom Risotto
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
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.