Lobster Risotto with Clos Du Bois Chardonnay
Learn how to make this elegant mushroom risotto recipe with asparagus, lobster & glass of chardonnay.
- 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
- 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
- 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.
- 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.
- 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.
- 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.