Go Back
Lobster mushroom Risotto recipe

Lobster Mushroom Risotto

Creamy, rich, and buttery, with hearty chunks of mushrooms throughout, this lobster mushroom risotto is sublime. Lobster mushrooms, arborio rice, stock, butter, and a few other additions are all you need to make this full-flavored dish. Onion and garlic build an aromatic base, toasting the rice ensure that each grain retains some bite, and the dense, meaty lumps of mushrooms are incredibly satisfying.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil extra-virgin
  • 1½ cups fresh lobster mushrooms roughly chopped
  • ¼ cup yellow onions chopped
  • 2 cloves garlic minced
  • 3 tbsp unsalted butter
  • 1 cup arborio rice
  • 3 cups low-sodium chicken or vegetable stock
  • ¼ cup parmesan cheese finely grated
  • kosher salt to taste
  • black pepper to taste
  • 2 tbsp fresh parsley copped for garnish

Method
 

  1. Heat a tablespoon of oil in asaucepan over medium heat.
  2. Sauté the lobster mushrooms for 5 minutes or until softened.
  3. Transfer the mushrooms to a plate and set aside.
  4. Add the remaining oil to the same saucepan used to sauté the mushrooms. Heat over medium.
  5. Sauté the onion and garlic for 4 minutes or until softened and fragrant.
  6. Add a tablespoon of butter to the saucepan and stir until it starts to sizzle.
  7. Transfer the rice to the pan. Gently stir for 1-2 minutes or until the rice is lightly toasted.
  8. Pour in 1 cup of stock, then stir frequently until all the stock is absorbed.
  9. Continue adding the stock in 1 cup increments while frequently stirring until the rice is tender. This will take about 16 minutes in total, counting from the first addition of stock.
  10. Remove from the heat, then stir in the remaining butter along with the cheese. Season the risotto to taste with salt and black pepper.
  11. Fold in the lobster mushrooms, then plate.
  12. Garnish each serving with fresh parsley and serve.

Notes

  • Fresh lobster mushrooms are available from June to February.
  • To clean fresh lobster mushrooms, avoid using a damp cloth as you would with other mushrooms. Instead, use a dry brush to remove dirt. Break the mushrooms apart, if necessary, to get into all the crevices.
  • If using dried lobster mushrooms, place them in a bowl with warm water, and let sit for 5 minutes to reconstitute. Then drain and pat dry before use.