Mushroom Risotto with Asparagus and Lobster

Lobster Risotto with Clos Du Bois Chardonnay

Learn how to make this elegant mushroom risotto recipe with asparagus, lobster & glass of chardonnay.

Ingredients:

  • ½ pound of thinly sliced shitake mushrooms, stems removed
  • ½ bunch of asparagus sliced on a bias
  • 2 finely minced cloves of garlic
  • ½ small diced large yellow onion
  • 2 tablespoons of chopped fresh thyme
  • 2 tablespoons of chopped fresh chives
  • 2 tablespoons of olive oil
  • 1 pound of Arborio rice
  • 1 cup of chardonnay
  • 32 to 40 ounces of chicken stock
  • juice of 1 lemon
  • Kosher salt and ground white pepper to taste
  • Fresh chives for garnish
  • 4 ounces of shaved Parmesan cheese

Lobster:

  • 1 cup of white wine
  • 2 cups of chicken stock
  • 2 bay leaves
  • 1 lemon and juice
  • Kosher salt to taste
  • Two 4 to 6 ounce lobster tails removed from the shell

Serves 3 to 4

Procedures:

  1. In a large pot on high heat with 2 tablespoons of olive oil, caramelize the onions, garlic and shitake mushrooms.  Once brown add in the rice and toast for 2 to 3 minutes.
  2. Next, de-glaze the rice mixture with 1 cup of chardonnay and cook until the rice has absorbed all of the liquid.  Once absorbed add in one 8 ounce ladle of chicken stock one at a time until the rice has absorbed all of the liquid, while constantly stirring.  NOTE: cook until al dente.  The rice may take more or less than the called for amount of chicken stock.  Finish with asparagus, chives, thyme, juice of 1 lemon salt and white pepper and keep warm on low heat.
  3. Lobster: In a small pot bring the wine, chicken stock, bay leaves, lemons and juice and salt to a low simmer.  Once simmering delicately add in the lobster tails and cook for 3 to 5 minutes or until cooked and tender.  Remove from the court bullion and set aside once cooked.
  4. To Plate: Using a mold add in the risotto and let set for 1 minute.  Remove the mold and top off with small pieces of the lobster tail and shaved Parmesan cheese. Garnish with chives and serve with a chilled glass of Clos du Bois Chardonnay.

3 Comments