feasting with friends

Stir Crazy: Lobster & Mushroom Risotto

lobster & mushroom risottoI recently mentioned the fact that i haven’t been doing much cooking recently. As I’ve begun to feel better, the cooking desire has returned. It seems I’ve been going a little stir crazy within these four walls. I decided a nice pot of risotto, stirred and stirred to deliciousness, was the answer. The grand opening of a new mega grocery store near our home [huge sales] caused a jam packed freezer of meat and seafood. One of the offerings was lobster. Now, these weren’t huge lobsters. Not at all like the beauties you can feast upon at a coastal roadside stand. Ah…I think Maine is calling me 🙂 But, for a place like Michigan in the middle of November, small frozen lobster is better than no lobster. One lobster only yielded about 1 cup of meat…not quite enough as an entree. But plenty to make a delicious and satisfying risotto. We served this a a first course to precede a second of steak. Our own little surf and turf.

lobster & mushroom risotto

Ingredients for 4 servings:
1 cup chopped lobster meat, cooked
1/2 cup chopped mushrooms
1/2 Tablespoon olive oil
3/4 cup arborio rice
2 teaspoons fresh thyme, leaves only
saffron to taste
1/2 cup white wine
3 cups fish or vegetable stock
Salt & pepper to taste

Note: I used dried porcini mushrooms, soaked in 1/2 cup warm water. I added the “mushroom water” to 2 1/2 cups of stock to reach the 3 cups of liquid.


•Heat the olive oil in a large saucepan over medium heat.

•Heat the stock in a medium saucepan. Keep warm over a low simmer.

•Add the rice to the preheated oil; stir for about 1 minute, fully coating the rice.

lobster & mushroom risotto

•Pour in the wine and add the thyme leaves and a few strands of saffron. Stir the rice until the wine is fully absorbed.

lobster & mushroom risotto

•Begin to add the heated stock to the rice, 1/2 cup at a time. Allow the rice to fully absorb each 1/2 cup of stock before adding the next, stirring throughout.

lobster & mushroom risotto

•Keep adding stock until rice becomes tender, occasionally testing by taste. When rice reaches the al dente stage [you should have about 1/2 cup stock left at this point], stir in the mushrooms and lobster.

lobster & mushroom risotto

•If the added ingredients soak up too much of the “liquid”, add more stock to achieve a creamy consistency.

•Season with salt and pepper to taste. Garnish with sprigs of fresh thyme.

lobster & mushroom risotto


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